Charred chicken folded into a creamy spiced tomato sauce, over rice

$2.68/serving$2.73at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)450 g
• basmati rice1 cup
• on the vine tomato4 ea
• yellow onion1 ea
• garlic3 cloves
• gingera thumb
• curry powder2 tbsp
• paprika2 tsp
• whipping cream3/4 cup
• butter2 tbsp
• cilantroa handful

Method

1Rice on

• •Rinse the basmati rice under cold water until the water runs clear.
• •Add the basmati rice to a pot with 1½ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Prep

• •Meanwhile, cut the chicken thighs into 1½ inch pieces.
• •Toss the chicken with half of the curry powder, half of the paprika and a generous pinch of salt.
• •Finely dice the onion.
• •Mince the garlic.
• •Grate the ginger.
• •Chop the tomatoes into 1/2 inch pieces.

3Char the chicken

• •Heat 1 tbsp oil in a wide pan over high heat until it just starts to smoke.
• •Add the chicken in a single layer and cook 2 to 3 minutes per side until charred at the edges but not yet cooked through.
• •Move the chicken to a plate.

4Make the masala sauce

• •Melt the butter in the same pan over medium heat.
• •Add the onion and cook 4 minutes, stirring occasionally, until soft and golden.
• •Add the garlic, ginger and the remaining curry powder and paprika and cook 1 minute until fragrant.
• •Add the tomatoes and cook 5 minutes, mashing with the spoon, until they collapse into a sauce.
• •Pour in the cream and stir until the sauce turns a warm orange.

5Finish the curry

• •Return the chicken and its juices to the sauce.
• •Simmer gently 8 to 10 minutes until the chicken is cooked through and the sauce coats a spoon.
• •Season to taste with salt.

6Plate

• •Spoon the rice into two bowls and ladle the curry over top.
• •Garnish with the cilantro.