Chicken karahi

• Chicken breast fillets600 g
• Tomatoes500 g
• Fresh ginger1 piece
• Garlic5 cloves
• Natural yoghurt100 g
• Basmati rice300 g
• Fresh coriander1 bunch

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, chilli flakes, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cut the chicken into chunks, grate the garlic and peel the ginger. Grate half the ginger and cut the rest into thin matchsticks. Heat 2 tablespoons of oil in a wide pan over a medium-high heat and brown the chicken with the garlic and grated ginger for 5 minutes.600 g chicken breast fillets1 piece fresh ginger5 cloves garlic
2. Chop the tomatoes and add them with a teaspoon of cumin, a teaspoon of curry powder and a pinch of chilli flakes. Cook over a high heat for 15 minutes, stirring often, until the tomatoes break down into a thick sauce.500 g tomatoes
3. Stir in the yoghurt and cook for 5 minutes more. Meanwhile, cook the rice following the pack instructions.100 g natural yoghurt300 g basmati rice
4. Top with the ginger matchsticks and chopped coriander if you have it, and serve with the rice.1 bunch fresh coriander

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