Place rice in salted boiling water and cook until soft, then drain and steam.
Slice the chicken into thin, near transparent strips. Heat the oil and add the chicken. When browned add the onion, ginger, garlic, herbs and spices and cook for a further 30 seconds over a moderate heat. Then add the tomatoes and cook for a further thirty seconds. Reduce the heat and stir in the tomato puree and simmer.
Add the yoghurt and cream, warm through and serve with the rice and chopped coriander.
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