Tomato-cream chicken curry, fluffy rice, and sweet green peas

$3.86/serving$3.93at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• chicken thigh (boneless, cut into 1 inch pieces)500 g
• basmati rice1 cup
• snap pea2 handfuls
• butter3 tbsp
• yellow onion1 ea
• garlic4 cloves
• ginger1 thumb
• roma tomato5 ea
• whipping cream½ cup
• curry powder1 tbsp
• paprika1½ tsp
• white sugar1 tsp

Method

1Prep

• •Cut the chicken into 1 inch pieces.
• •Season the chicken generously with salt.
• •Dice the onion.
• •Mince the garlic.
• •Grate the ginger.
• •Chop the tomatoes into 1/2 inch pieces.

2Start the rice

• •Rinse the basmati rice in a fine mesh sieve until the water runs clear.
• •Combine the rice with 1½ cups salted water in a pot and bring to a boil.
• •Cover and cook on low 12 minutes until the grains are tender.
• •Let it rest, covered, for 5 minutes.

3Sauce

• •Meanwhile, melt 2 tbsp of the butter in a wide pan over medium heat.
• •Soften the onion 5 minutes.
• •Add the garlic, ginger, curry powder and paprika and stir 1 minute.
• •Add the tomatoes and sugar.
• •Simmer 10 minutes until jammy.
• •Blend the sauce smooth with a stick blender.

4Cook the chicken

• •Slide the chicken into the sauce.
• •Simmer gently, partly covered, 10 to 12 minutes until cooked through with no pink inside the largest piece.

5Finish

• •Stir in the whipping cream and warm through without boiling.
• •Taste for salt.
• •Toss the snap peas with the remaining butter and a splash of water in a small pan over medium heat 2 minutes.

6Plate

• •Spoon the rice onto each plate.
• •Ladle the butter chicken over one side of the rice.
• •Add the buttered snap peas on the other side.