(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Rub the chicken thigh (deboned & de skinned) with 1tsp of tandoori curry powder (red in colour), sunflower oil, salt & pepper and leave to marinade for between 30 minutes & 3 hours.
Pan fry the chicken over a medium heat for about 5 minutes on each side until cooked in the middle and slightly charred. Remove from pan and rest for a few minutes then chop into 1 inch cubes.
Make the sauce by pan frying and seasoning very thinly sliced white onion in a splash of sunflower oil. Handy tip: use a mandolin on the thinnest setting for a fine slice.
After a couple of minutes sweating in the pan, add thinly sliced garlic and continue to fry for a minute or two until it starts to brown.
Add the curry powder and fry for 30 seconds before adding 200g tomato passata and a splash of water. Leave to simmer for 5 minutes and stir in a splash of Elmlea Double.
To combine all ingredients, add the chicken and transfer to a bowl, before finishing with a splash more Elmlea Double and a sprinkle of sliced almonds.
While the curry sauce is cooking, prepare the basmati rice by adding 1/2 mug of rice to 1 mug of water, a pinch of salt and a pinch of turmeric to a saucepan and boiling with the lidon for about 10 minutes until all the water has been absorbed. Fluff with a fork and stir in chopped coriander.