Sri Lankan Chicken with Cucumber Tamarind & Fried Curry Leaves

Steps

1. Before you start. Bring a full kettle to the boil.
2. Prep & cook pilaf. Prep carrot and tomato. Heat oil in a pot on medium heat. Add carrot, turmeric basmati and 1/2 tsp salt and cook for about 1 minute, until fragrant. Add boiling water measure and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Stir through tomato and season with salt and pepper.
3. Prep chicken. Pat chicken dry and cut into 1cm thick strips. Season with salt and toss in Sri Lankan spices. Set aside to marinate.
4. Prep cucumber. Prep cucumber and toss in a bowl with second measure of yoghurt and a pinch of salt. Set aside for serving.
5. Cook curry leaves. Heat oil in a fry-pan on medium heat. Once hot, add curry leaves and cook for about 1 minute, until they stop sizzling. Remove from pan and drain on a paper towel. Return pan to high heat.
6. Cook chicken. Add chicken to pan and cook for 5-6 minutes, until cooked through. Remove from heat and stir through first measure of yoghurt. Season to taste with salt and pepper.
7. Serve. Tamarind sauce topped with pilaf, chicken, cucumber, cashew nuts, curry leaves and coriander.