Ingredients

Ingredients For the rainbow chicken curry

• 1 onion, chopped

• ½ tsp ginger paste (made by blending a 1.5cm/½in piece ginger with ½ tsp water)

• ½ tsp garlic paste (made by blending 1 garlic clove with ½ tsp water)

• 1 fresh green chilli, seeds removed, flesh chopped

• 200g/7oz canned chopped tomatoes

• 1 tbsp tomato purée

• 1 tsp cumin seeds

• 100ml/3½fl oz vegetable oil

• 1 tsp salt

• 1 tsp ground coriander

• 1 tsp paprika

• 1 tsp ground turmeric

• 1 tsp chilli powder

• 1 chicken breast, skin removed, cut into small pieces

• ½ red pepper, seeds removed, flesh finely sliced

• ½ green pepper, seeds removed, flesh finely sliced

• ½ yellow pepper, seeds removed, flesh finely sliced

For the pilau rice

• 100ml/3½fl oz vegetable oil

• 1 onion, thinly sliced

• 2.5cm/1in piece fresh ginger, finely chopped

• 2 cloves garlic, finely chopped

• 1 tsp ground coriander

• 1 tsp black peppercorns

• 1 tsp cloves

• 1 tsp salt

• 340ml/12fl oz water

• 170g/6oz basmati rice, soaked in cold water and drained well

For the raita

• 290ml/10fl oz yoghurt

• 2 tbsp whole milk

• 2 tomatoes, seeds removed, flesh finely chopped

• ¼ cucumber, finely chopped

• 1 tsp cumin seeds

• handful chopped fresh coriander, to serve

Description

This Recipe Was Cooked By Amateur Chefs As Part Of The BBC's Step Up To The Plate Television Programme.

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