Ingredients

• 4 chicken breasts
• chopped into 2cm/1in pieces
• 2cm/1in fresh root ginger
• finely chopped
• 5 garlic cloves
• finely chopped
• 2 tbsp vegetable oil
• plus extra for frying the chicken
• 400g/14¼oz basmati rice
• washed and soaked in cold water for at least 30 minutes
• 600ml/1 pint 1½fl oz water
• 2 tbsp vegetable oil
• 1 large onion
• finely sliced
• 4 garlic cloves
• finely chopped
• 5cm/2in fresh root ginger
• finely chopped
• 2 tbsp mild Madras curry powder
• 200ml/7¼fl oz coconut milk
• 200ml/7¼fl oz chicken stock
• 1 x 400g/14¼oz can chopped tomatoes
• 2 large potatoes
• peeled and roughly chopped into large chunks
• 1 x 400g/14¼oz can chickpeas
• drained and rinsed
• handful fresh coriander
• finely chopped

Directions

• For the chicken
• combine the chicken
• ginger
• garlic and vegetable oil in a shallow non-reactive dish. Cover and leave in the fridge to marinate for at least one hour.
• For the basmati rice
• place the rice into a pan with a lid. Add the water and bring to the boil over a medium heat with the lid on. Once boiling
• reduce to a simmer and cook for 8-10 minutes. Remove from the heat and leave to stand for at least 10 minutes before serving.
• Meanwhile
• for the curry
• heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes
• or until the onion has softened and has taken on some colour. Add the garlic and ginger and cook for a further five minutes. Add the curry powder and cook for two minutes.
• Stir in the coconut milk
• chicken stock and tomatoes. Bring to the boil and add the potatoes. Simmer for about 10 minutes
• or until the potatoes are just tender. Add the chickpeas and bring back to the boil. Simmer for two minutes.
• To cook the chicken
• heat a splash of oil in a frying pan over a high heat. Cook the chicken on all sides until golden-brown and cooked through. Reserve the chicken
• covered
• in a warm place until ready to serve.
• To serve
• place generous amounts of the curry and chicken onto the rice on plates. Garnish with the chopped coriander.