675g Chicken Breast (cubed)
1 Teaspoon Cumin Seeds
1 Onion (finely chopped)
1 Green+1 Red pepper (cubed)
1 Clove Garlic (crushed)
1 Inch Ginger (finely chopped)
1 Tablespoon Curry Paste
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Chilli Powder
1 400g Can Chopped Tomatoes
250g Rice (cooked)
A Splash of Oil
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan 2/3rds full boiling salted water
The Good Bit
- In the frying pan add the oil, and fry the cumin seeds for a couple of minutes until they splutter then add the onion peppers garlic and ginger, fry for 6-8 minutes.
- Add in the curry paste and fry for another 2 minutes before adding the chilli powder, coriander, cumin, a pinch of salt and 1 tablespoon of water, fry this lot for 2 minutes.
- Put the rice on at this point. Chuck the chicken into the mix and fry for 5 minutes until it begins to colour then pour in the tomatoes stir well and cover and leave to cook for 15 minutes.
- Serve with rice.
