Chicken Korma with Tomato Sambal

Takes: 30 mins
Serves 4

Ingredients:

• 400g chicken breast fillets
• 1 tbsp curry powder
• 2 spring onions, trimmed
• 215g sugar snap peas
• 250g basmati rice
• 2 tsp coconut oil
• 1 tin coconut milk
• 1 big mango, peeled and cubed

FOR THE TOMATO SAMBAL

• 1 small red onion
• 1 tbsp lime juice
• 3 ripe vine tomatoes
• 4 inch piece cucumber
• small handful fresh coriander

Method:

1. Cut the chicken into slices then place in a bowl with the curry powder.  Mix to coat.  Set aside while you slice the spring onions and cut the sugar snaps into 3 diagonal slices.
2. Cook the rice.
3. Meanwhile, heat the oil in a large frying pan.  Add the coated chicken and cook until golden.  Add the onions and stir-fry for 1 minute.  Stir in the coconut milk, mango, and sugar snaps and simmer for another 5 minutes until thickened slightly.  Season.
4. For the sambal, cut the onion into cubes; place in a bowl with the lime juice.  Cut the tomatoes and cucumber to the same size and chop the coriander.  Mix into the bowl; season.

Sri Lankan-Style Lamb Curry

Takes: 35 mins
Serves 4

Ingredients:

• 2 tbsp olive oil
• 2 small onions, finely sliced
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 20 curry leaves
• 1 inch root ginger, grated
• 2 cloves garlic, crushed
• half tsp turmeric
• 200ml water
• 1 tin (or 250ml) coconut milk
• 560g lamb cubes
• 2 tomatoes, chopped

FOR THE SAFFRON RICE

• 250g basmati rice
• 1 cinnamon stick
• pinch saffron and turmeric
• 5 cardamon pods
• 3 cloves

TO SERVE

• steamed green beans

Method:

1. Place the rice, 550ml water, cinnamon stick, saffron, cardamom and cloves in a saucepan.  Season with salt, cover with a lid and bring to the boil, reduce the heat and simmer gently for 12 minutes.  Leave the lid on and remove from heat.
2. Heat the oil in a pan, add the onions and cook until lightly golden.  Add the mustard seeds, cumin seeds and curry leaves, and cook for 2 minutes.  Add the ginger, garlic and turmeric and cook for a further 2 minutes.  Add the lamb cubes and fry until brown on all sides.
3. Add the water and coconut milk, bring to the boil and simmer for 30 minutes.  When you're ready to serve, stir through the tomatoes.  Serve with rice and steamed green beans.