Steamed basmati rice

Serves: 2

• 4 tbsp vegetable oil
• 1 large yellow onion
• 1 tbsp mustard seeds
• 1 clove garlic
• 0 2.5 cm knob ginger
• 1 tbsp roasted curry powder
• 1 tsp tomato paste
• 2 chicken thighs
• 1 small sweet potato
• 3 heaped tbsp coconut milk powder
• 0 freshly ground black pepper
• 2 handfuls vegetables
• 1 tbsp hot water
• 0 Fresh coriander

Step 1
Heat the oil in a large saucepan over a medium heat.

Step 2
Add the onion and leave for a minute before stirring.

Step 3
Stir only occasionally.

Step 4
After five minutes, when the onions are golden brown, add the mustard seeds, garlic and ginger.

Step 5
Add a tablespoon of oil at this point if you need to – garlic and ginger are particularly prone to catching.

Step 6
Cook, stirring more frequently, until the onions are dark brown.

Step 7
Stir in the curry powder, tomato paste, chicken and potato with enough water to come up to about halfway.

Step 8
Stir in the coconut milk powder, mixing well to combine.

Step 9
Don’t worry about any lumps, they will disappear.

Step 10
Cover and simmer for 10 minutes.

Step 11
Uncover and season with salt and pepper.

Step 12
Then turn the heat up and add the vegetables.

Step 13
If you add cauliflower or broccoli florets, give them five minutes to cook.

Step 14
To finish, add the lime juice or some of the tamarind water (not so much that you make the curry sour, but so that the flavours become more vibrant).

Step 15
Garnish with the coriander and serve with rice.