- 1 tsp whole cumin seeds
- 1/2 tsp mustard seeds
- 2 sunflower oil
- 1 large onion, finely chopped
- 1 cm root ginger, peeled and grated
- 2 garlic cloves, crushed
- 1 green chilli
- 1 tomato puree
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp whole cardamom pods
- 2 chicken breasts, skinned
- 1 green pepper, chopped
- fresh coriander, chopped
- basmati rice
- 1 lemon
Heat a frying pain without any oil. Add the cumin seeds and mustard seeds and turn them gently until they start to pop. When this happens, remove the seeds from the pan and transfer to a pestle and mortar. Grind the seeds to a powder. Be careful, as the seeds are very hot.
Add 1 tablespoon of sunflower oil and the chopped onion to the pan and keep on a low to medium heat. Add the grated ginger, chopped green chilli and crushed garlic.
Meanwhile, add all the other spices and the tomatoe puree to the cumin and mustard seed in the pestle and mortar and mix together. Add the spice mixture to the pan.
Cut the chicken breasts into bite-sized pieces and add to the pan. Cook for a couple of minutes, until the chicken starts to turn white.
Add a cup of cold water to the pan, cover the pan loosely with a lid and keep on a low heat for 20 minutes.
While the chicken is cooking, cook the basmati rice using the absorption method.
When the chicken is cooked through, add the chopped green pepper to the pan and cook for a further 5 minutes, until the pepper starts to soften.
Add the chopped fresh coriander, stir and serve immediately with basmati rice and a slice of lemon.