Butter Chicken Curry with Kachumber Salad

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, pat chicken dry with paper towels, dice 2cm and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for about 4 minutes, turning regularly, until chicken is coloured but not cooked through. Remove from pan and set aside.
3. Return pan to medium heat. Stir-fry onion and ginger for 3–4 minutes, until soft but not coloured. Add butter chicken paste and cook for 30 seconds, stirring constantly. Add all remaining butter chicken curry ingredients to pan and bring to a simmer. Reduce heat to low and simmer for 5 minutes.
4. While curry is simmering, prepare kachumber salad. Remove core and seeds from capsicum; dice capsicum, cucumber and tomato 1cm; finely dice red onion (if using). Toss all kachumber salad ingredients in a medium bowl with olive oil (if using) and toss to combine. Season to taste.
5. Add chicken and any resting juices back to pan with butter chicken curry sauce. Simmer for about 5 minutes, or until chicken is cooked through and sauce has thickened slightly. Season with salt and pepper. When rice has finished steaming, fluff up grains with a fork.
6. Spoon 3/4 cup cooked brown rice per person onto each plate and top with butter chicken curry. Serve kachumber salad on the side.