Healthier butterless chicken with basmati rice & garlic naan bread

Prep Time: 10

Cook Time: 30

Total Time: 35

Servings people

Appliance/Function:

Place 1 cup basmati rice and 375ml or 1 ½ cups of water in a medium-sized pot over medium-high heat, with no lid. Bring to a simmer - the edges should be bubbling, the middle should be rippling, and the surface will be foaming. Put the lid on, and turn the heat to medium-low. Cook for 12 minutes - DO NOT LIFT LID.

Dice 500 g chicken thighs into bite-size pieces. Peel and grate 1 tbsp ginger. Peel and mince 2 cloves garlic. Combine ginger, garlic, ½ cup Greek yoghurt, 1 tbsp lemon juice, 1 tsp turmeric, 2 tsp garam masala, ½ tsp chilli powder, and 1 tsp cumin with the chicken in a bowl.

Heat 1 tbsp olive oil in a large frypan on high heat. Take the chicken out of the marinade but do not wipe or shake off the marinade from the chicken (but don't pour the marinade left in the bowl into the frypan). Place chicken in the frypan and cook for 3 minutes. Then add the ½ cup tomato purée, ½ cup chicken stock, 1 cup coconut cream, 1 tbsp honey and a generous pinch of salt. Then add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes.

Cook 4 pieces garlic or cheese naan bread according to packet instructions. Roughly chop 1 bunch coriander.

Divide the butterless chicken and basmati rice between plates with garlic naan bread on the side. Garnish with the coriander.