Author: Pam Lloyd for ukshallot.com
- 200g basmati rice
- 400g chicken breast or thigh meat cut into small pieces
- 4 garlic cloves, crushed
- 1 tbsp ginger, grated
- Salt and pepper
- 1 tbsp rapeseed oil
- 2 large echalion shallots, chopped
- 1 tbsp cumin
- 1 tbsp nigella seeds
- 1 tbsp Madras spice paste
- 12 curry leaves
- 400ml chicken stock
- 200g spinach
- 100g paneer, chopped
- To serve:
- Coriander, chopped
- Red chilli, sliced
- Cover the rice in water, give it a stir, strain it and cover with water again.
- Mix the chicken in a bowl with the garlic, ginger and a pinch of salt, cover and put in the fridge for an hour.
- Heat the oil in a pan that has a lid and can go in the oven. Fry the chicken for 5 mins until starting to brown and then remove to a plate.
- Add the shallots, cumin and nigella seeds to the hot pan, and cook for 5 mins until starting to soften.
- Stir in the curry paste, then cook for 1 min more. Return the chicken to the pan.
- Preheat the oven to 180C/Gas 4.
- Drain the rice, washing it with clean water, add it to the pan along with the curry leaves, then pour over the stock and bring to the boil.
- Add the spinach to the pan and put the lid on for a few minutes until it has wilted. Stir in the paneer and some seasoning. Cover the pan with foil, then put the lid on top.
- Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins.
- Serve with the coriander, chillies and yogurt on the side.