Indian Chicken Curry

So it's time for another rice recipe and this time I have made a recipe by Jamie Oliver for a delicious Indian chicken curry way more simple! I personally think the tastes are just as great and actually the rice turns out better. In the original recipe Jamie first heated cardamom pods, cinnamon stick, bay leaves, clove and cumin seeds in a pan with olive oil until it starts to smell fantastic (and yes is does smell amazing!). The he added the rice and hot chicken stock and cooked the rice for about 20 minutes. But actually it doesn't sound like much but it took me quit some time and I needed a lot of extra ingredients making the dish more expensive. So in order to fit the dish to my lifestyle I made some changes and I will present the recipe to you!

Duration: 30 minutes

The ingredients for 2 servings (I always make 2 so I can keep one in the freezer; just heat it up in the microwave on a day you don't feel like cooking):

•  1 chicken breast of about 200 gr
• 150 gr brown basmati rice
• 1 white onion
• 1 clove
• 1 ts cumin seeds
• 2 cardamom pods
• 1/2 ts ground turmeric
• 1 tin of organic tomato cubes
• 1 1/2 tablespoon  ground almonds
• 25 gr flaked almonds
• 75 gr natural yoghurt
• Salt & Pepper
• 1 lemon

What you do:

1. Cook the rice according to package directions. 
2. Cut the chicken into cubes of about 2 cm and finely chop the onion. Add some olive oil to a large non-stick pan on high heat. Brown the chicken chunks in the pan and transfer them to a plate when done while leaving the pan on the heat.
3. Meanwhile crush 1 clove, 1 teaspoon of cuin seeds and 2 cardamom pods in a pestle and mortar until fairly fine. Add this to the pan when the chicken is out and cook for about a minute or so, stirring constantly until it smells amazing. Then add the chopped onion, reduce to a medium heat and cook for around 5 minutes, stirring occasionally, until the onion is soft and slightly golden.
4. Meanwhile, peel 2 cm of fresh ginger and coarsely grate on a box grater and crush 2-3 garlic cloves. When the onion is done add this and cook for a minute more. Then add a good pinch of sea salt, 1/2 teaspoon ground turmeric and the tin of tomato cubes. Stir through the ground almonds. Then add the chicken and bring to a boil. reduce to simmer over a low heat and cook for 10-15 minutes, or until cooked through and tender. Add a splash of water if needed.
5. Meanwhile, in a small frying pan on a medium heat, toast about 25 gr flaked almonds for a couple of minutes, tossing frequently or until lightly golden.
6. If the chicken is cooked stir in 75 gr natural yoghurt and season with salt & pepper. You can also add some lemon juice to taste! 
7. Then it's time to plate up. First put halve of the rice on your plate followed by halve of the curry and on top the flaked almonds. If you want you can top it all of with some fresh coriander leaves. The remaining rice, curry and flakes can be put into a freezer box and when cooled down you can store it in the freezer.

Enjoy!