Spiced Indian Curry with Garnish
- 1 ¼ cups
- 1 pinch
Lime (one half juiced, one half sliced to garnish)
- 4 cups
Chicken breasts (cut into bite-size pieces)
- 1 tablespoon
- ½ teaspoon
Sambal oelek (hot chili paste)
- 2 tablespoons
Ghee (or clarified butter)
- 1 ½ cups
- ⅜ cup
- 4 sprigs
Cook the rice in 600 ml salted boiling water. Stir in the saffron and then simmer the rice on the lowest heat for 18-20 minutes until tender.
Drizzle the lime juice over the meat and stir in the curry powder and the sambal oelek.
Heat the ghee in a large skillet and fry the chicken on a high heat for 3 minutes. Season with salt and ground black pepper and remove from the skillet.
Add the onions and fry gently on a medium/low heat for 3-4 minutes. Stir in the coconut milk and the stock. Bring to a boil then add the meat and simmer on a low heat for 8 minutes.
Add the tomatoes and warm gently in the sauce. Season with salt and ground black pepper.
Arrange the chicken curry on plate and garnish with the coriander and lime slices. Serve with the saffron rice.