South Asian chicken curry

    

INGREDIENTS.                                                                

1 small onion

2 cloves garlic

1 6cm piece ginger

A few sprigs fresh coriander

2 peppers, mixed-color

100g cherry tomatoes

2 skinless, boneless chicken thighs, higher-welfare

Vegetable oil

2 heaped teaspoons curry powder

Half teaspoon turmeric

100ml light coconut milk

100ml organic chicken stock

160g basmati rice

1 lime

1 tablespoon mango chutney , (optional)

                          

Method.

1. 1.Peel and finely chop the onion, garlic and ginger. Pick the coriander leaves and finely chop the stalks. Deseed and roughly chop the peppers, then halve the cherry tomatoes. Cut the chicken thighs    into 3cm chunks.
2. Heat 1 tablespoon of oil in a medium frying pan over a medium heat, add the onion and pepper,then fry for around 10 minutes, or until softened.
3. Add the garlic, ginger and coriander stalks, then fry for a further 3 minutes, or until softened. Next,add the curry powder and turmeric and cook for a further 2 to 3 minutes.
4. Throw in the chicken and cook for 2 minutes, stirring regularly to coat.
5. Pour in the coconut milk and stock, bring to the boil and then reduce to a simmer for 12 to 15    minutes,or until thickened, turning the heat up if you need to. Add the cherry tomatoes for the last 5 minutes.
6. While the curry is ticking away, place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
7. Squeeze half the lime juice into the curry; add the mango chutney (if you have some) and a pinch of black pepper. Taste and add a little more lime juice, mango chutney or seasoning if needed.
8. Scatter over the reserved coriander leaves then serve with the fluffy rice and lime wedges for squeezing over.