Recipes

Method

1. Peel and chop the onion and garlic into small pieces.
2. Heat the olive oil in a large frying pan over a medium-to-high temperature on the hob.
3. Once this has heated up, add the onion and garlic and fry for 5 minutes.
4. Chop the chicken breast into chunks, adding them to the frying pan.
5. Sprinkle in the garam masala and fenugreek and fry over a medium heat for 5 minutes, stirring continuously.
6. Pour the crème fraîche and cherry tomatoes into the pan, topping with the bay leaf.
7. Crumble the stock cube into the pan and stir well.
8. After a few minutes, add 100ml of boiling water and stir well.
9. Leave pan to simmer over a low heat for 25 minutes.
10. Combine the curry powder and 50ml of boiling water, stirring into a paste.
11. Roughly chop the coriander and mint.
12. Add the basmati rice to a pan of boiling water and simmer on a low heat for 12 minutes.
13. Once the mixture in the frying pan appears thick, add the curry paste, bayleaf, basil and coriander and stir well.
14. Drain the rice.
15. Enjoy!