Chicken tikka masala with cucumber salad and basmati rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

 

Gas Hob (100g rice with 150g water)

  • Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
  • Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
  • Turn the gas off and rest for 10 to 15 minutes.

 

Microwave (100g rice with 200g water)

  • Microwave on high for 10 to 15 minutes with no lid
  • Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: Chicken and sauce
  • Add a little oil to a frying pan and place over medium heat.
  • Cook the chicken until 80% done (Gold brown outside and a little soft in the middle).
  • Then add sauce in and simmer over low heat until chicken is fully cooked.

Step 3: Salad
  • Season with a pinch of salt and drizzle with a little olive oil.