Ingredients

Serves 4

Chicken Curry:
2 tbsp vegetable oil
2 medium potatoes, peeled and halved
2 large onions, finely chopped
1 clove garlic, finely chopped or crushed
1cm piece fresh ginger, grated
¼ tsp chilli powder
¼ tsp ground black pepper
¼ tsp ground turmeric
½ tsp ground cumin
Pinch salt
1 large tomato, peeled and chopped
15 ml plain yogurt
¼ cup chopped fresh mint leaves
¼ tsp ground cardamom
1 cinnamon stick
800 g boneless, skinless chicken thigh fillets, cut into chunks
 
Rice:
1 tbsp vegetable oil
1 medium onion, finely chopped
Pinch saffron threads
¼ tsp cardamom pods
2  whole cloves
1 cinnamon stick
¼ tsp ground ginger
260 g basmati rice
540 ml chicken stock
Pinch salt

Coriander leaves, to garnish

Method

In a large frypan, heat 1 tablespoon vegetable oil and fry the potatoes until brown, drain and reserve the potatoes. Add remaining 1 tablespoon oil to the pan and fry onion, garlic and ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin, salt and the tomato. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are broken down. You may need to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

Wash rice well and drain in colander for at least 30 minutes.

In a large pan (use a dish that can go straight to the table if possible), heat vegetable oil and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.  Add the chicken stock and salt and bring to the boil, stirring well to combine.  Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking.

Scatter with coriander leaves and serve immediately.