Method

Cook the Basmati rice as per the instructions on the packaging.

Cut the chicken into chunks, removing any fat, place in a glass bowl, sprinkle with the chicken seasoning, add the fromage frais, mix well & cover, place in the fridge for a minimum of 30 mins.

Spray the frying pan with Fry Light, cook the onions, ginger, cardamom seeds and cook for 5 mins until the onions are soft, add the chicken stockpot & mix.

Add the spices and cook for a few minutes.

Add the chicken, water, bay leaves, tomato puree & sweetener; simmer for 20 mins until the chicken is fully cooked & the sauce thickened.

Remove the bay leaves, and serve with basmati rice & a side salad.

Credit: Pete’s Recipe Book