For a jolly get together just after Christmas I made this to contribute to a leftovers feast, and it went down very well with the 18 or so people round our house. At the time I couldn’t bear to write it up, so overwhelmed was I by Christmas food, however, it would work well with the less-festive chicken too and was an effective way to feed lots of people meat inexpensively.
Ingredients
a large heap of cold chicken or turkey
350g Basmati rice
300ml natural yogurt
100ml cream
200ml water
3 onions, very finely chopped
3 garlic cloves, very finely chopped or crushed
2 tablespoons, tomato paste
1 tablespoon, vinegar
5 tablespoons sultanas soaked in hot water for 30 minutes
3 tablespoons, lightly toasted flaked almonds (to garnish)
Spices
1 tablespoon turmeric
6 cardamom pods
1 piece, cinnamon bark
1 teaspoon, ground ginger
3 cloves
1 tablespoon, coriander seeds
1 tablespoon, cumin seeds
1 bay leaf
pinch, hot chilli flakes
How to make:
Rinse the basmati 3-4 times with fresh water and leave to soak in more fresh water with a tablespoon of salt for at least 30 minutes.
Toast the whole spices (cumin, coriander, cloves, cardamom) being very careful they do not burn and pound until fine in a pestle and mortar – discard the cardamom husks.
In a large heavy-bottomed pan melt a large knob of butter or ghee. Add the onions and the spices and cook until very soft and slightly browning. Add the garlic and cook for a few minutes. Add the tomato paste and stir. Add the yogurt, cream and water and cook for a 10 minutes. Add the vinegar. Cook at a low simmer for a further 15 minutes and then season well with salt.
When ready to assemble. Cook the basmati rice: drain it and place in a pan with water finishing around ½ inch above the rice and a teaspoon of salt. Cook on a medium heat with the lid on for 20-25 minutes or until the water has disappeared. When ready leave to dry off a bit with the lid off.
Warm the chicken or turkey through in the yogurt curry and bring to a bubble for a few minutes to ensure it’s all piping hot. Then mix it through the rice with the sultanas and place in a large serving dish. Garnish with the toasted almonds and leave to cool.
Eaten with:
Other leftovers, salad, ham soup bread, etc.
Dinner Document 