Chicken Curry

· about 45 minutes · serves 3 · Ava’s verdict ★★★★★

Ava at the hob, headphones on, lifting a wooden spoon over a pan of chopped tomato and onion curry sauce
Head down, sauce on the go.
A black bowl of chicken curry on white rice, topped with fresh parsley, held up to the camera
The finished bowl.

What went in

  • 12 chicken dippers
  • 2 white onions
  • 4 tomatoes
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 4 tbsp yoghurt
  • A handful of parsley, chopped
  • 1 cup rice

How I made it

  1. Put the chicken dippers in the oven and cook them how the packet says.
  2. Get the rice on: one cup of rice, twice as much water, then simmer with the lid on until it’s done.
  3. Chop the onions and tomatoes. Soften the onions in a pan with a little oil.
  4. Stir in the cumin, paprika, garlic powder and onion powder and let them warm through for a minute, then add the tomatoes and let them cook right down.
  5. Turn the heat down low, stir in the yoghurt, then mix the dippers through the sauce until they’re coated. Pile it all onto the rice with the parsley on top.