Fragrant spiced chicken with banana sambal

Ingredients

• 2 large onions quartered
• 4  garlic cloves 
• 1 piece thumb-sized ginger peeled roughly chopped
• 600 ml chicken stock see reduced-salt
• 1 tsp ground coriander 
• 1 tsp ground cumin 
• 0.5 tsp ground turmeric 
• 4  cardamom pods green
• 1 large chilli red deseeded finely chopped
• 2 tbsp ground almond 
• 2 tbsp tomato purée 
• 500 g chicken breast skinless cubed
• 1 small pack coriander chopped
• 1 small onion red finely chopped
• 0.3  cucumber diced peeled deseeded
• 1 small banana diced
• 0.5  lime zest 
• 250 g pack ready-cooked brown basmati rice 

Equipment

• food processor
• frying pan

Directions

1. Put the onions in a food processor with the garlic and ginger. Blitz until it is as smooth as possible, then pour in half the stock and blitz again.
2. Heat a large non-stick pan, sprinkle in the spices and toast for 1 min.
3. Pour in the onion mixture, the remaining stock and all but tsp of the chopped chilli.
4. Add the almonds and tomato pure, and stir well. Simmer for 35 mins until completely soft, stirring every now and then and adding a little water if the mixture starts to catch on the bottom of the pan.
5. Add the chicken and half the fresh coriander.
6. Heat very gently for 10 mins to cook the chicken through.
7. Mix all the sambal ingredients with the remaining coriander and chilli, and heat the rice following pack instructions.
8. Serve the chicken and sambal with the brown rice.