Rainbow chicken curry - Indian Recipes

Rainbow chicken curry served with Pilau Rice and Yoghurt Raita

This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.

Ingredients

For the rainbow chicken curry

• 1 onion, chopped

• ½ tsp ginger paste (made by blending a 1.5cm/½in piece ginger with ½ tsp water)

• ½ tsp garlic paste (made by blending 1 garlic clove with ½ tsp water)

• 1 fresh green chilli, seeds removed, flesh chopped

• 200g/7oz canned chopped tomatoes

• 1 tbsp tomato purée

• 1 tsp cumin seeds

• 100ml/3½fl oz vegetable oil

• 1 tsp salt

• 1 tsp ground coriander

• 1 tsp paprika

• 1 tsp ground turmeric

• 1 tsp chilli powder

• 1 chicken breast, skin removed, cut into small pieces

• ½ red pepper, seeds removed, flesh finely sliced

• ½ green pepper, seeds removed, flesh finely sliced

• ½ yellow pepper, seeds removed, flesh finely sliced

For the pilau rice

• 100ml/3½fl oz vegetable oil

• 1 onion, thinly sliced

• 2.5cm/1in piece fresh ginger, finely chopped

• 2 cloves garlic, finely chopped

• 1 tsp ground coriander

• 1 tsp black peppercorns

• 1 tsp cloves

• 1 tsp salt

• 340ml/12fl oz water

• 170g/6oz basmati rice, soaked in cold water and drained well

For the raita

• 290ml/10fl oz yoghurt

• 2 tbsp whole milk

• 2 tomatoes, seeds removed, flesh finely chopped

• ¼ cucumber, finely chopped

• 1 tsp cumin seeds

• handful chopped fresh coriander, to serve

Preparation method

1. For the rainbow chicken curry, blend the onion, ginger paste, garlic paste, green chilli, chopped tomatoes and tomato purée in a food processor until well combined but still coarse.

2. Heat a frying pan over a medium heat, add the cumin seeds and toast for 1-2 minutes, shaking the pan to prevent the seeds from burning. Add the vegetable oil and heat for 30-40 seconds, then add the blended onion mixture, salt, coriander, paprika, turmeric and chilli powder and stir well to combine. Turn up the heat to a simmer and continue cooking for 10-12 minutes, or until the sauce has thickened slightly.

3. Add the chicken to the curry sauce, stir well and continue to simmer for 8-10 minutes, then add the sliced peppers, cover the frying pan with a lid and cook for a further 2-3 minutes, or until softened. Add one tablespoonful of water to the mixture, turn the heat up to high and cook for a further minute, stirring continuously. Remove from the heat, cover and set aside.

4. For the pilau rice, heat the oil in a frying pan over a medium to high heat. (Caution: hot oil can be dangerous. Do no leave unattended.) When hot, add the onion and fry until golden-brown. Add the ginger and garlic and cook for a further 2-3 minutes, or until softened, then add the ground coriander, peppercorns, cloves and salt and stir well.

5. Add the rice and stir well to coat and combine with the other ingredients. Pour in the boiling water and cook for 10-12 minutes, or until the rice has absorbed almost all the water. Reduce the heat to a very low heat and cover the pan with a lid. Cook for a further 10 minutes, or until the rice has absorbed all of the water.

6. For the raita, mix the yoghurt and the milk together in a bowl, then add the chopped tomatoes and cucumber. Put the cumin seeds into a microwaveable bowl and microwave on a high heat for 10-12 seconds. Add the heated cumin seeds to the yoghurt mixture and mix well to combine.

7. To serve, divide the rice between two serving plates. Stir the chopped coriander into the rainbow chicken curry and spoon it equally over each pile of rice. Serve the raita in a separate serving bowl.