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1
Heat two tablespoons of groundnut oil in a pan.
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2
Slice the onion and fry in the oil.
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3
Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
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4
Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes.
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5
Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.
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6
Transfer the sauce to a food processor and blend until smooth.
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7
Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured.
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8
Pour in the blended sauce and add the curry leaves.
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9
Simmer gently for 10 minutes or until the chicken is cooked through.
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10
Place the rice in a saucepan, add the cold water and season with salt and pepper.
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11
Lightly crush the cardamom pods with your fingers and add to the pan with the star anise.
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12
Cover with a lid and cook for 10 minutes.
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13
Remove from the heat and allow the rice to steam for a further 5 minutes.
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14
Remove the cardamom and star anise.
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15
Fluff up the rice with a fork and set aside.
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16
Stir in the yoghurt to the chicken curry along with half the chopped coriander.
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17
Serve with the steamed rice and garnish with the remaining coriander.
