North Indian Chicken Curry with Ginger, Coriander and Steamed Saffron Rice

Ingredients

• 2 tablespoons vegetable oil
• 1 large red onion, sliced
• 2cm piece ginger, peeled and grated
• 2 cloves garlic, crushed
• 2 teaspoons black mustard seed
• 12 fresh curry leaves (optional)
• 2 teaspoons ground turmeric
• 3 teaspoons ground coriander
• 1 teaspoon salt
• 700g chicken thigh fillets, cut into
• large 5cm pieces
• 400g canned chopped tomato
• cup water
• Juice of half lemon or lime
• cup chopped fresh coriander
• Thick natural yoghurt to serve

Steamed saffron rice

• 400g basmati rice
• 750mls water
• 1 teaspoon salt
• 100g butter
• Pinch saffron

Method

1. Place oil and onion into a large microwave-safe casserole or pyrex bowl. Select 100% power and dial up 4 minutes. Press START button.
2. Stir in ginger, garlic, mustard seeds and curry leaves and select 100% power and dial up 3 minutes. Press START button.
3. Stir in spices, salt, chicken pieces, tomato and water and toss to coat chicken evenly. Partially cover with a microwave safe lid or vented plastic wrap.
4. Select SMART COOK CHICKEN and dial up 700g weight; press START button.
5. Pause cooking program to stir halfway through. Press START button to continue cooking program.
6. Season to taste and stir through lime or lemon juice and chopped fresh coriander.
7. To make the saffron rice, wash rice until water runs clear; drain well. Place into a microwave safe deep bowl and add water and salt. Stir to mix well.
8. Cover with a vented microwave- safe plastic lid or vented microwave-safe plastic wrap. Select SMART COOK RICE and dial up 400g weight. Press START button. Remove and set aside for 5 minutes.
9. Place butter and saffron together in a small bowl and select 70% power and dial up 1 minute. Press START button. Stir through steam rice.
10. Serve curry with steamed saffron rice and a dollop of natural yoghurt.