Ingredients
Serves: 4 people
Preparation time: 90 min
Cheese sauce
- 40 g butter
- 3 tbsp mezzina
- 1 cup milk
- 60 g cheese, grated
Chicken
- 5ml garam masala
- 2 ml black pepper
- 2 ml red pepper
- 2 ml salt
- 700 g chicken breast, cubed
Sauce
- 1 onion, chopped
- 1 tbsp butter
- 10 ml ginger
- 5 ml garlic
- 10 ml lemon juice
- 5 ml chilli powder
- 5 ml garam masala
- 5 ml ground cumin
- 250 ml tomato purée
- 250 ml cream
- 60 ml plain yoghurt
- 5 ml salt
Rice
- 400 g basmati rice
- 1 clove garlic
- 1 onion
- 60 g coriander
- 30 g parsley
- 60 ml olive oil
- 600 ml chicken stock
Carrot salad
- 5 carrots, grated
- 3 tomatoes, sliced
- 1 onion, sliced
- handful coriander
Preparation method
Cheese sauce
- Melt butter in a saucepan and add mezzina.
- Whisk in milk and try to avoid lumps.
- Add cheese and stir until fully melted into the sauce.
Chicken
- Mix all the spices together and rub to coat the chicken.
- Pan fry and set aside.
Sauce
- Pan fry onion, garlic, ginger and spices.
- Add tomato purée and yogurt, bring to a simmer, then add chicken.
- Add cheese sauce.
Rice
- Rinse herbs and rice.
- Place herbs, oil, onion and garlic in blender. Blend until a paste forms.
- Put rice, paste and stock into rice maker and allow to cook.
Carrot salad
- Mix all ingredients in a bowl.
Vegan alternative
- Swap chicken for chickpeas.