Chicken Tikka Masala

Method

• Wash the rice in a colander until the water runs clear. Soak in a bowl of warm water (boiled and cooled) for 30 minutes.
• Meanwhile, coat the chicken by mixing together the cornflour and egg white, then add the chicken and mix well.
• Place all the paste ingredients except the oil into a small food-processor and blitz to a paste. Heat the oil in a non-stick wok over a medium heat, then add the paste and cook for 10 minutes until it takes on a nice colour. Add the chicken, increase the heat to high and cook for 2-3 minutes.
• Blitz the tomatoes and a pinch of sugar in a blender. Pour over the chicken, then gently simmer for 15 minutes, stirring occasionally to thicken.
• Meanwhile, place the soaked rice into a saucepan and just cover with cold water, then add the turmeric and cardamom pods. Bring to the boil and then simmer.
• To make the chapattis, sift together the flour and salt in a bowl. Stir in the olive oil and 60ml of water, and then knead until firm and elastic. Divide into four balls and roll out as flat as possible. 
• Heat a frying or griddle pan over a medium-high-heat. Cook the dough for about 1-2 minutes per side until puffed. 
• Remove the curry from the heat and leave to cool for 5 minutes, then stir in the yogurt. Serve in deep bowls with a few coriander leaves sprinkled over.