Total cooking and preparation time approximately 20 minutes.

Serves 4

Ingredients

1½ lb chicken breast fillet, diced
1 tbsp turmeric
1 tbsp ground cumin
1 tbsp dried coriander leaf
1 tbsp chilli powder
½ pint natural yoghurt
2 tbsp ghee or sunflower oil
1 large or 2 small onions, finely chopped
2 tsp garlic, crushed
1 tbsp minced ginger
1 tbsp ground cinnamon
½ tsp ground cloves
12 cardamom pods, lightly crushed
2 cups basmati rice
4 cups chicken stock
1 tsp salt
1 tsp coarse ground black pepper

Method

1. Put the chicken pieces in a bowl. Add the turmeric, cumin, coriander, chilli and yoghurt. Mix well.
2. Heat the ghee in a large saucepan. Add the onion, garlic, ginger, cinnamon, cloves and cardamom pods and fry for about 3 minutes until the onion has softened.
3. Add the chicken and mix well. Discard the remaining sauce.
4. Stir in the rice, pour in the stock, add the salt and pepper. Cover and bring to the boil.
5. Reduce the heat and simmer for about another 15 minutes until the rice is cooked.
6. Serve with poppadums.