- 2 tablespoons vegetable oil
- 1 large red onion, sliced
- 2cm piece ginger, peeled and grated
- 2 cloves garlic, crushed
- 2 teaspoons black mustard seed
- 12 fresh curry leaves (optional)
- 2 teaspoons ground turmeric
- 3 teaspoons ground coriander
- 1 teaspoon salt
- 700g chicken thigh fillets, cut into large 5cm pieces
- 400g canned chopped tomato
- Cup water
- Juice of half lemon or lime
- Cup chopped fresh coriander
- Thick natural yoghurt to serve
Steamed Saffron Rice- 400g basmati rice
- 750ml water
- 1 teaspoon salt
- 100g butter
- Pinch saffron
| - Place oil and onion into a large microwave-safe casserole or pyrex bowl. Select 100% power and dial up 4 minutes. Press START button
- Stir in ginger, garlic, mustard seeds and curry leaves and select 100% power and dial up 3 minutes. Press START button
- Stir in spices, salt, chicken pieces, tomato and water and toss to coat chicken evenly. Partially cover with a microwave safe lid or vented plastic wrap
- Select SMART COOK CHICKEN and dial up 700g weight; press START button
- Pause cooking program to stir halfway through. Press START button to continue cooking program
- Season to taste and stir through lime or lemon juice and chopped fresh coriander
Steamed Saffron Rice- To make the saffron rice, wash rice until water runs clear; drain well. Place into a microwave safe deep bowl and add water and salt. Stir to mix well
- Cover with a vented microwave-safe plastic lid or vented microwave-safe plastic wrap. Select SMART COOK RICE and dial up 400g weight. Press START button. Remove and set aside for 5 minutes
- Place butter and saffron together in a small bowl and select 70% power and dial up 1 minute. Press START button. Stir through steam rice
- Serve curry with steamed saffron rice and a dollop of natural yoghurt
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