Coriander Chicken & Spiced Rice

Peel and dice the brown onion[s] finely 

Heat a medium-sized pot (with a matching lid) with 1 tbsp [2 tbsp] vegetable oil over a medium heat

Once hot, add half of the diced onion (save the rest for later), the curry powder, chilli flakes (Can't handle the heat? Go easy!), turmeric, sultanas and a pinch of salt

Cook for 3 min, or until the onion is softened

Add the basmati rice and stir gently to coat the grains in the spices

Add 250ml [500ml] water and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked – this is your spiced rice

Meanwhile, peel (scrape the skin off with a teaspoon) and roughly chop the ginger 

Peel and roughly chop the garlic

Chop the coriander roughly (including the stalks), reserving a few whole sprigs for garnish

Add the chopped ginger, garlic and coriander to a processor with 3 tbsp [6 tbsp] olive oil, 1/2 tsp [1 tsp] of salt and pepper and blitz until smooth

Tip: alternatively use a stick blender or pestle & mortar 

Add the ground almonds and Greek-style yoghurt and blitz again into a thick paste

This is your coriander yoghurt sauce

Cut the chicken breast[s] into bite-sized pieces 

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a high heat 

Once hot, add the remaining onion and cook until softened (approx. 2 min)

Add the chicken and cook for 4-5 min or until golden and cooked through

Once cooked, remove the pan from the heat and leave to cool for 1 min

Stir the coriander yoghurt sauce through the warm chicken

Taste for seasoning, adding more salt and pepper if needed – this is your coriander chicken