Safaid murgh gulabi (chicken and rose petal curry)

Method

1. Cover the cashew nuts with four tablespoons of water and leave to soak for 10 minutes.

2. Heat the oil in a saucepan and lightly fry the chicken for five minutes until golden.

3. Add the yoghurt, ground ginger, chillies and cardamom powder. Season with a little salt.

4. Cover and cook until the chicken is tender, for 10-12 minutes.

5. Puree the soaked cashew nuts in a blender and then stir into the chicken.

6. Simmer for a couple of minutes, adding a little water for the sauce if necessary, and remove from the heat.

7. Just before serving, add the cream and rose essence.

8. For the rice, heat the oil in a saucepan and stir in the Basmati rice and the mint. Fry for two to three minutes.

9. Add the water and bring to the boil.  Reduce the heat, cover the pan and simmer for 10 minutes.

10. Take the pan off the heat and leave to stand (still covered) for five minutes, so that the rice absorbs the steam and fluffs up.

11. Serve the rice with the mango slices, scattered with the coriander and drizzled with a little lemon juice.

12. Sprinkle the chicken with pink rose petals and serve immediately with the rice.

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Ingredients

3 tbsp cashew nuts
3 tbsp sunflower oil
600g boneless, skinless chicken breast, diced
150ml natural yogurt
4 cm fresh root ginger, ground to a paste
2 green chillies, finely chopped
0.5 tsp cardamom powder
150ml double cream
1 tsp rose essence, or rose water

For the mint rice

2 tbsp sunflower oil
3 tbsp mint leaves, finely chopped
400ml water
200g Basmati rice

For the garnish

1 Mango, finely sliced
1 handful chopped coriander
1 dash of lemon juice
1 tbsp pink rose petals

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