Indian Spiced Chicken Breast & Chickpea Masala with Basmati Rice

• chicken breast220 g
• canned chickpeas200 g
• basmati rice90 g
• coconut milk (full-fat, canned)100 ml
• canned diced tomatoes150 g
• olive oil15 ml
• garlic3 cloves
• fresh ginger8 g
• ground cumin3 g
• ground coriander3 g
• turmeric2 g
• garam masala3 g
• chilli flakes1 g
• salt4 g
• black pepper1 g
• fresh coriander10 g
• lemon0.5 whole

1. 1Cook the basmati rice in 180 ml of water — bring to a boil, cover, reduce to low, and simmer for 10–12 minutes. Remove from heat and rest for 5 minutes.
2. 2Dice the chicken breast into 2 cm cubes. Heat olive oil in a deep pan over medium-high heat, add the chicken, and cook for 5–6 minutes until golden on all sides. Remove and set aside.
3. 3In the same pan, add the crushed garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the cumin, coriander, turmeric, garam masala, and chilli flakes. Stir for 30 seconds, then add the canned tomatoes and cook for 3 minutes until the sauce thickens slightly.
5. 5Rinse and drain the canned chickpeas and add to the pan with the coconut milk. Stir well, return the chicken to the pan, and simmer for 8–10 minutes until the sauce is rich and the chicken is cooked through. Season with salt and pepper.
6. 6Squeeze lemon juice into the masala and stir through.
7. 7Spoon the rice into a bowl, ladle the chicken and chickpea masala over the top, and garnish with fresh coriander.

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