with tomato and shallot raita
A raita is a traditional dip or side dish found in Indian cuisine. The raita in this recipe, made with tomato and shallot, provides a refreshing and cooling accompaniment to the spicy chicken curry it's served alongside.
Diced Chicken Breast
Chopped Tomato with Onion & Garlic
Not included in your delivery
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Cut the tomato into 1cm chunks.
- Roughly chop the coriander (stalks and all).
- Place a (separate) large pot over high heat with a drizzle of oil.
- Add the chicken, chopped pepper and half the chopped shallot . IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper.
- Fry until chicken is browned all over, 5-6 mins. Stir occasionally.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Reduce the heat to medium-high.
- Add the chopped tomatoes, harissa paste and chicken stock powder.
- Cover and simmer for 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- When 2-3 mins of cooking time remain, stir in the garam masala and ½ tsp sugar (double for 4p).
- Taste and season with salt, pepper and sugar.
- While the curry simmers, mix the diced tomato, remaining shallot and yoghurt together in a bowl.
- Mix well then season to taste with salt and pepper.
- Fluff up the rice with a fork and divide between bowls.
- Top with the chicken jalfrezi.
- Serve the cooling raita alongside.
- Garnish with a sprinkling of chopped coriander.