Ainsley Harriott's SOS Chicken Curry
Ainsley Harriott put together this delicious, good for you meal
17.6 oz jar tomato sauce
1-2 tablespoons hot curry paste
14 oz cooked boneless tandoori or tikka chicken breasts, cut into bite-sized pieces
1/4 pint FAGE Total 0% Yogurt
1/2 teaspoon fine granulated sugar
Salt and freshly ground black pepper
For the rice:
2 teaspoons vegetable oil
1 onion, sliced
1 ½ lb cooked white rice
1 tsp turmeric
1 oz seedless raisins
Chopped fresh cilantro, to garnish (optional)
- Place the tomato sauce in a small pan, stir in the curry paste and heat gently.
- Meanwhile, for the rice, heat the oil in a wok and stir-fry the onion for 4 minutes until nicely browned.
- Stir in the rice, turmeric and raisins and heat gently for 3-4 minutes, adding a splash of water if the mixture is a little dry.
- Add the chicken and yogurt to the tomato mixture, bring to the boil and simmer for 2 minutes until warmed through.
- Stir in the sugar and season to taste.
- Season the rice and divide between serving plates.
- Spoon over the chicken mixture and garnish with cilantro, if using.
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