This spicy Asian-inspired dish is flavoured with coriander, cumin, turmeric, almonds and cardamom. Serve with a cooling chopped salad
Prep:15 mins
Serves 6
2 large onions, quartered4 garlic clovesthumb-sized piece ginger, peeled and roughly chopped600ml reduced-salt chicken stock1 tsp ground coriander1 tsp ground cumin½ tsp ground turmeric4 green cardamom pods1 large red chilli, deseeded and finely chopped2 tbsp ground almond2 tbsp tomato purée500g skinless chicken breast, cubedsmall pack coriander, chopped
STEP 1Put the onions in a food processor with the garlic and ginger. Blitz until it is as smooth as possible, then pour in half the stock and blitz again.STEP 2Heat a large non-stick pan, sprinkle in the spices and toast for 1 min. Pour in the onion mixture, the remaining stock and all but ½ tsp of the chopped chilli. Add the almonds and tomato purée, and stir well. Simmer for 35 mins until completely soft, stirring every now and then and adding a little water if the mixture starts to catch on the bottom of the pan.STEP 3Add the chicken and half the fresh coriander. Heat very gently for 10 mins to cook the chicken through. Mix all the sambal ingredients with the remaining coriander and chilli, and heat the rice following pack instructions. Serve the chicken and sambal with the brown rice.
