The Spice Club Chicken Curry with Rice

• 2 tbsp butter or olive oil
• 1 medium onion, finely chopped
• 6 cloves of garlic, finely chopped
• 4 tsp The Spice Club Chicken Curry Mix
• 1 tbsp tomato puree
• 500 ml chicken stock
• 600 g chicken fillet or chicken thighs, cut into bite-sized pieces
• 150 ml light sour cream (optional)
• ½ bunch fresh coriander, coarsely chopped (optional)
• 300 g jasmine rice

Cooking rice:

Cook the jasmine rice according to the instructions on the package. Drain and set aside.

Fry onion and garlic:

Heat the butter or olive oil in a large saucepan over medium heat. Add the chopped onion and cook until golden brown, about 5 minutes. Add the garlic and cook for 1 minute more.

Add herbs and tomato puree:

Add The Spice Club Chicken Curry mix and tomato puree to the pan. Stir well and let everything cook for 2 minutes to release the flavors.

Add chicken and stock:

Add the chicken pieces and brown them all around. Then pour in the chicken stock and bring to the boil. Reduce the heat and let the curry simmer for 20-25 minutes, until the chicken is cooked.

Add cream and coriander:

Stir the cream (if using) into the curry and let it simmer gently for another 5 minutes. Add the fresh coriander at the last minute for extra flavour.

Serve:

Serve the Chicken Curry with the jasmine rice. Garnish with extra coriander if desired.