Ingredients:

  • 3 cloves garlic, crushed or grated
  • 1 cm fresh ginger, grated
  • 3 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 teaspoons garam masala
  • Juice of half a lemon
  • ½ teaspoon salt (or to taste)
  • 100 ml plain yogurt
  • ½ teaspoon chili flakes (or to taste)
  • 600 g chicken breast, cut into bite-sized cubes
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 red pepper, thinly sliced
  • 2 cloves garlic, crushed or grated
  • ½ teaspoon chili flakes (or to taste)
  • 2 teaspoons garam masala
  • 2 teaspoons turmeric
  • 250 g basmati rice
  • 600 ml chicken stock
  • 100 g frozen peas
  • 2 tablespoons fresh coriander/cilantro, plus extra for garnish

Instructions:

  1. Preheat the oven to 240°C / 220°C fan / gas mark 9 / 475°F.
  2. In a large bowl, combine garlic, ginger, smoked paprika, cumin, coriander, garam masala, lemon juice, salt, yogurt, and chili flakes.
  3. Add chicken to the marinade
  4. Place marinated chicken on a baking tray. Bake for 15 minutes.
  5. While chicken is baking, heat olive oil in a large frying pan. Add onion and red pepper; cover and sauté for 3 minutes until softened.
  6. Stir in garlic, chili flakes, and spices; sauté for 2 minutes.
  7. Add basmati rice, stirring to coat. Pour in chicken stock, bring to a boil. Cover and simmer for 8 minutes.
  8. Add frozen peas and cooked chicken to the rice; gently stir. Cover and cook for another 5 minutes until rice is fully cooked.
  9. Stir in fresh coriander. Garnish with extra coriander and serve with your choice of sides.