150g chicken
60g half fat creme fraiche
1/4 white onion
1/2" piece of ginger
6g raisins
1 tsp of curry powder
1/4 tsp of cinnamon
Handful of spinach
50g white basmati
1 clove
1/4 star anise
1 cardamom pod
Place all ingredients into a deep dish with a lid, dice the chicken, fine dice the ginger, keep onions as choppy as you like or micro dice. Stir the curry powder, raisins and cinnamon into the creme fraiche and add to the pot with 1 cup (250ml) of water then place over a very low heat. Keep the heat very low and add water as necessary, the spices and onions need a long low time to cook through into the dish.
Meanwhile soak your rice.
When your dish has reached desired consistency and onions are translucent, drain the rice and rinse one more time through a sieve. Add to a lidded pot with 100mls water and the spices and cook very low until the water has boiled. When water has fully evaporated fluff the rice with a fork, remove the aromatics and leave in the pot with the lid for 4-6 minutes to steam through.
Serve immediately.
Calories - 465
Protein - 40g Carbs - 50g Fat - 12g Fibre 3g