SERVES FOUR

INGREDIENTS
30ml/2 tbsp vegetable oil
2 small onions, cut into wedges
2 garlic cloves, sliced
4 skinless, boneless chicken breast portions, cut into cubes
100ml/3 1/2fl oz/1/3 cup water
300g/11oz jar tandoori sauce
salt and ground black pepper
coriander (cilantro) sprigs, to garnish
To serve
5ml/1 tsp ground turmeric
350g/12oz/1 2/3 cups basmati rice

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Heat the oil in a flameproof casserole. Add the onions and garlic, and cook for about 3 minutes, or until the onion is beginning to soften, stirring frequently.

Add the cubes of chicken to the casserole and cook for 6 minutes. Stir the water into the tandoori sauce and pour it over the chicken. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the chicken pieces are cooked through and the sauce is slightly reduced and thickened.

Meanwhile, bring a large pan of light! salted water to the boil, add the turmeric and rice and bring back to the boil. Stir once, reduce the heat to prevent the water from boiling over and simmer the rice for 12 minutes, or according to the time suggested on the packet, until tender.

Drain the rice well and serve with the tandoori chicken on warmed individual serving plates, garnished with sprigs of fresh coriander.

COOK’S TIP

You will find jars of ready-made tandoori sauce in large supermarkets.