Serves: 4-6


5 tbsp vegetable oil, 5 tbsp

2 large white onions, medium diced

20g of fresh ginger peeled and grated

6 garlic cloves, peeled and grated

2 tbsp garam masala

1 tbsp dried fenugreek leaves

½ tsp ground turmeric

¼ tsp chilli powder

6 tbsp tomato purée

200g tinned chopped tomatoes

5 tbsp creme fraiche

2 tbsp tandoori masala

750g diced chicken breast

1 ½ tsp salt

1-2 tbsp muscovado or brown sugar, to taste

40g butter

For the emerald rice

2 tbsp veg oil

1/2 tsp cumin seed

1 black cardamom pod

1 large cup white basmati rice

2 cups water

2 handfuls of roughly chopped baby leaf spinach.

Obligatory backup jug of water, to loosen the dish to your taste

Garnish with pomegranate seeds and thin sticks of ginger


1. Put 1 ½ table spoons of the vegetable oil in a large heavy based pan and set over a medium high-heat.

2. When hot, add the diced onions, ginger and garlic and fry for 8 minutes or until the onions have softened and turned golden brown.

3. Turn the heat down to low and add the garam masala, fenugreek leaves, ground turmeric, chilli powder, tomato purée, chopped tomatoes and creme fraiche , stir well and cook for a further 5 minutes.

4. Add water to loosen and blend the mixture with a stick blender until it turns into a smooth sauce, then set aside.

5. Rub the tandoori masala into the diced chicken.

6. Add the chicken to the blended sauce. Return to a low heat, cover and simmer gently for 30 minutes or until the chicken is cooked through.

7. Add the salt and sugar and finish by stirring the butter through to create a thick and creamy sauce. Don’t be afraid to add more water to loosen the sauce to your taste.

8. To make the rice, in a small saucepan with a tightly fitting lid, add the oil and fry the seed spices.

9. Add the rice, and the water and simmer until almost done.

10. Add the spinach, lid on and heat off. Leave for 10 minutes- done.