How To Make Your Own Delicious Chicken Curry

Step 1: Aromatic Chicken Curry

I'm going to show you how to make a delicious aromatic chicken curry and believe me, once you've made this, you won't be calling for a takeaway again. Now, the ingredients that we need, I have some whole cumin seeds and some mustard seeds, I've got onion, some root ginger, garlic and green chilli, some chicken breasts which have been skinned and bone removed, some tomato puree, green pepper, some garam masala, ground coriander, some turmeric, some whole cardamom pods and I've some fresh coriander and lemon. And I've got some Tilda Pure Basmati Rice to serve.

Step 2: Toast Spices

The first thing I'm going to do, I'm going to toast some spices. Now, I've got my coriander and my mustard seeds. I'm going to heat my frying pan without any oil so as the dry pan. I'm just going to add the seeds into there. You want to toast these just so they start to pop. So gently turn them in the pan and just keep them moving around ever so often just to release all of that lovely aroma to get a lovely golden toasted colour. As soon as you see the seeds start to pop, that's when you need to remove them from the pan. So here we are, they're just starting to pop around in the pan which tells you it's about time to turn the heat off. And I'm going to transfer these straight away into a pestle and mortar. Just be careful because they are very hot, so is the pan and I'm just going to grind them to a powder. So there we have it, fairly coarse but really loving the smell. It's absolutely amazing. You've got that lovely cumin and mustard in there.

Step 3: Make Curry Paste

Into the pan, I’m just going to add about a tablespoon of sunflower oil and then the chopped onion. Just keep it on a fairly low to medium heat. Your grated ginger, your chopped green chilli and your garlic need to go straight into the pan with the onion. Give it a good stir around and while that's doing, I'm going to go on making the rest of the paste. So into this pestle and mortar, with the ground cumin and mustard seeds, I'm going to add some other spices. I have some ground coriander, some ground turmeric and some cardamom pods and also some garam masala. It's really nice fragrant spices going in there. Just give it a bit of a mix around. And also I've got some tomato puree. Just to make this into a really nice paste. It's really just like using a bought curry paste but you've made it from scratch. Give it a good mix around and so, there we have quite a dry, very fragrant curry paste. I'm going to put that straight into the pan.

Step 4: Cook Chicken Breasts

Now, I've got some chicken breasts. I'm just going to cut into bite-size pieces. Pop this into the pan. There we go. Give it a good stir around. I just want to cook this for a couple of minutes till the chicken starts to change colour to become a nice okay quite colour. For the liquid, I'm going add just water, plain cold water, straight in. And then you just want to cover it loosely with a lid. Keep it on a low heat for round about 20 minutes, by then the chicken will be completely cooked through. And while the chicken's cooking, I'm going to cook my Tilda Pure Basmati Rice using the absorption method. So my curry has been cooking for about 20 minutes and looks and smells amazing. The chicken's cooked through. I'm just going to add another ingredient and that's my green pepper. Just add it straight in the pan with the curry over the top and stir it around and like I said, I'm just going to leave this to cook for about 5 minutes just as it starts to soften and cook into the curry. So the peppers are just nice and tender within that curry.

Step 5: Fluff Rice

Now on to the final part, I'm just going to add some freshly chopped coriander. Sprinkle it over the top. It's important you add this toward the end because it has a lovely fresh flavour the coriander does and it's nice to keep that just about last minute part of the cooking. So that is the curry completely finished. Now to serve, I've got Tilda Pure Basmati Rice which I'm just going to finish off by running my fork through it. Just want to fluff it up with fork and see these lovely grains from the pure basmati rice and the nutty flavour and the magical aroma that comes from this basmati rice compliments the curry perfectly. So let's serve this delicious Tilda Basmati Rice.

Now, here's a fact. Did you know that Tilda Basmati can only be sourced from one place in the world and that's the foothills of the Himalayas and to ensure its purity, it's DNA tested? So enjoy every single mouthful.

Now, that's your rice. Ready for the curry. So let's have a nice good generous serving of our aromatic chicken curry and that's our pure basmati rice. So, there you have it, your aromatic chicken curry with Tilda Pure Basmati Rice.