- 3 tbsp garam masala
- 1 tbsp paprika
- vegetable oil, for frying
- 4 chicken breasts, skinned, boned and cut into bite-sized chunks
- 200g/7oz basmati rice
- 1 tsp ground turmeric, curry powder or pinch of saffron strands (optional)
- 1 bunch spring onions, trimmed and thinly sliced
- 2cm/¾in piece fresh root ginger, peeled and grated
- 2 garlic cloves, finely chopped
- 340ml/11fl oz single cream or yoghurt (optional)
- 200g/7oz tomato paste or purée
- 2 tsp English mustard powder
- fresh coriander or parsley leaves, to garnish
- salt and freshly ground black pepper
- 4 plum tomatoes, sliced
- 1 red onion, sliced
- 2 tbsp chopped fresh coriander
- pinch sugar
- pinch salt
- Heat a large frying pan over a medium to high heat. Add the garam masala and paprika. Toast for a couple of minutes then tip the spices onto a plate and set aside.
- Drizzle some oil into the frying pan. Add the chicken and fry, tossing from time to time, until golden-brown all over, this should take about 5 minutes.
- Meanwhile, put the kettle on. Put the rice in a medium-sized, lidded saucepan and add the turmeric. Pour over enough boiled water to come about 2cm/¾in above the rice. Cover with the lid and bring to the boil. Reduce the heat to low and cook according to the packet instructions.
- Give the chicken a little toss, add the spring onions, ginger and garlic, cream, tomato paste, mustard powder and the toasted spices. Stir the sauce and leave it to bubble away on a low to medium heat until the chicken is cooked through, this should take about 15–20 minutes.
- Check the rice is tender and has absorbed all the water. Fluff it up with a fork, and season with salt and pepper. Cover with the lid and keep warm.
- When the chicken is cooked, taste the sauce, adding more heat (with paprika) or seasoning. If the sauce is too thick, add a little water; if it is too thin, let it bubble away a little longer to thicken.
- Just before serving, make the salad. Put all the ingredients in a large bowl and mix.
- Divide the rice among four plates and top with the curry. Scatter over some coriander leaves and serve with the salad alongside.