Yogurt Pepper Chicken Curry

Marinate the chicken

• Lightly pierce the chicken breasts with a fork so the flavours will soak in, then chop them into bite-sized pieces. Juice the lemon.
• Crush the cardamom pods in a pestle and mortar, discarding the outer pod, if you have it you can use cardamom powder instead.
• Mix the chicken with 1 tbsp natural yoghurt, ginger & garlic paste, a pinch of salt, lemon juice, half the black pepper, and the crushed cardamom seeds.
• You can refrigerate the chicken for 20 minutes or to save time jump straight to the next step.

Sear the chicken

• Heat a dash of oil and half the butter in a non-stick pan on a medium heat.
• Add the marinated chicken in a single layer and sear for 2–3 minutes until lightly golden. Remove and set aside.

Prepare the sauce

• Chop the onions, then in the same pan, add another dash of oil and the remaining butter on a medium heat.
• Once hot, add the cumin seeds and fry for 30 seconds. Add the onions and cook for 7–8 minutes until golden brown.
• Add the garam masala, black pepper and ground coriander, with 1 tbsp water to prevent them sticking.
• Gently whisk in the rest of the natural yoghurt.
• Return the chicken to the pan, stir to coat evenly, and cover. Cook on low heat for 8–10 minutes until the chicken is tender and the oil begins to separate at the sides.
• Stir occasionally and check the seasoning. Add a tbsp or two of water if you want a thinner consistency of the sauce.

Cook the rice & Plate Up

• Cook the basmati microwave rice according to the packet instructions.

Prep the garnishes & Plate Up

• Thinly slice the ginger into matchsticks and chop the fresh coriander.
• Sprinkle with a little more garam masala, pierce the green chillies with a knife and add these, then sprinkle over the ginger and coriander and serve with the rice.