500g (1.1lbs) - Tomato Sauce (Passata) or Canned Diced Tomatoes
1 Cups (125ml) - Chicken Stock or Water
1 ½ tsp (4g) - Ground Turmeric
1 tsp (4.5g) - Granulated Sugar
Seasoning To Taste
Basmati Rice
300g (10.5oz) - Basmati Rice, Washed
600g (600ml) - Boiling Water
Salt To Taste
3 - Cardamom Pods (Optional)
3 - Cloves (Optional)
3 - Bay Leaves (Optional)
1 - Cinnamon Stick (Optional)
Method
Curry Paste
Place a pan over medium heat, and add the coriander seeds, cloves, cinnamon stick, green cardamom pods, peppercorns, cumin seeds, and mustard seeds. Toast for 2-3 minutes or until fragrant and golden. Remove and let cool. Grind in a spice grinder or mortar and pestle.
Add garlic cloves, ginger, apple cider vinegar, tamarind paste, smoked paprika, cayenne pepper, and ground spice mix in a blender, food processor or mortar and pestle. Blend over high speed until a thick paste is formed. Adjust with cold water to a thick and smooth consistency (1/2 cup-125ml). Set Aside.
Chicken Curry
In a pot over medium-high heat, add the oil and onions, and fry for 8 minutes or until deeply golden. Add in the chicken thigh and cook for 5 minutes.
Add tomato puree and the curry paste. Mix well and cook for 2 minutes. Add the chicken stock, ground turmeric, granulated sugar and seasoning to taste. Mix well and bring to a boil.
Reduce the heat to low, cover with a lid and cook for 40 minutes, mixing occasionally. Taste and adjust seasoning and remove.
Portion curry into 5 (750ml) meal prep containers along with the rice. Garnish with chopped nuts (optional) and coriander (optional). Dig in.
Basmati Rice
Preheat oven to 190°c - 375°f.
Add the rice, boiling water, salt and optional spices to a baking dish. Mix to combine and tightly cover with aluminium foil. Bake in the oven for 22 minutes. Remove and let steam for 10 minutes or until ready to serve. Fluff the rice with a fork or spatula. Serve with the curry.