Chicken Breast and Sweet Potato Pasanda Spiced Curry

Pop a deep saucepan (with a tight-fitting lid) on medium heat with the butter (see pantry for amount). When melted, stir in the rice and cumin seeds until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. 

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press).

When the sweet potato has 5 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Add the diced chicken and fry until golden brown, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the chicken is browned, add the garlic, tomato puree and pasanda style seasoning (add less if you'd prefer things milder). Cook for 1 min.

Stir in the veg stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until slightly reduced, 3-4 mins.

Once reduced, stir through the roasted sweet potato and peas. Simmer until piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Taste the curry and season with salt and pepper if needed. Add a splash of water if it's a little too thick.