thumb-sized piece ginger, peeled and roughly chopped
600ml reduced-salt chicken stock
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
4 green cardamom pods
1 large red chilli, deseeded and finely chopped
2 tbsp ground almonds
2 tbsp tomato purée
500g skinless chicken breasts, cubed
small pack coriander, chopped
1 small red onion, finely chopped
¼ cucumber, peeled, deseeded and diced
1 small banana, diced
zest and juice ½ lime
250g pack ready-cooked brown basmati rice
Put the onions in a food processor with the garlic and ginger. Blitz until it is as smooth as possible, then pour in half the stock and blitz again.
Heat a large non-stick pan, sprinkle in the spices and toast for 1 min. Pour in the onion mixture, the remaining stock and all but ½ tsp of the chopped chilli. Add the almonds and tomato purée, and stir well. Simmer for 35 mins until completely soft, stirring every now and then and adding a little water if the mixture starts to catch on the bottom of the pan.
Add the chicken and half the fresh coriander. Heat very gently for 10 mins to cook the chicken through. Mix all the sambal ingredients with the remaining coriander and chilli, and heat the rice following pack instructions. Serve the chicken and sambal with the brown rice.