Ingredients...

serving:(4)

• 8-10 oz basmati rice, rinsed
• 2 tbsps. olive oil
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 1 tsp. finely chopped fresh ginger
• 4 boneless, skinless chicken breasts
• ¼ tsp. cayenne pepper
• ½ tsp. ground cumin

To Garnish...

• 1 tbsp. fried shallots
• 2 tbsps. toasted flaked almonds
• 1 tsp. ground coriander
• a pinch of nutmeg
• ¼ tsp. ground cinnamon
• ¼ tsp. turmeric
• 6 fl oz natural yogurt
• 1 tsp. sugar
• 3 tbsp. raisins or sultanas
• salt and black pepper

Instructions...

1. Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil. Drain and reserve. Meanwhile, thinly slice the chicken breast.

2. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the shallots, ginger and garlic for 2 minutes, stirring constantly.

3. Add the chicken, raise the heat and stir fry for 3 minutes. Add all the ground spices and stir again for a few seconds.

4. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.

5. Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly. Reduce the heat to low and cook undisturbed for 10 minutes. Remove from heat and rest, still covered, for 5 minutes. Uncover, sprinkle with the garnishes and serve.