Malabari Chicken Curry

Marinate the chicken

• Cube the chicken.
• In a bowl, combine the chicken with the ginger & garlic paste, half the ground turmeric, optional pinch of Kashmiri red chilli, garam masala, salt, and black pepper. Set aside in the refrigerator while preparing the sauce.

Prepare the sauce

• Slit the green chillies - these are optional. Chop the garlic cloves. Slice the onions. Chop the tomatoes.
• Heat a dash of oil in a non-stick pan over a medium heat. Add the black mustard seeds and dried curry leaves. Once the mustard seeds sizzle and start to pop, add the green chillies (if using) and garlic. Stir for 1 minute until aromatic.
• Add the onions and cook on a medium heat for 5–6 minutes until soft and lightly golden.
• Stir in the rest of the ground turmeric, optional Kashmiri red chilli, and ground coriander. Fry for a minute with 1 tbsp water to prevent sticking. Add the tomatoes and cook for 4–5 minutes until forming a thick paste.

Cook the chicken

• Add the chicken to the sauce and stir to coat each piece. Cook on high heat for 2 minutes, then reduce the heat to low, cover, and cook for 8–10 minutes, stirring occasionally.

Cook the rice

• Cook the basmati microwave rice according to the packet instructions.

Finish the dish & Plate Up

• When the chicken is nearly cooked through, pour in the coconut milk and continue to simmer gently until the chicken is tender and coated in a creamy sauce. Adjust salt if needed.
• Plate up with the rice and enjoy.