For the Rice:
Rice (4 Handfuls)
Peas (Handful of Fresh Pod Peas – de-podded)
A Handful of Sultanas (optional)
2 tsp Cumin
2 tsp Paprika
For Coating Sauce:
1/2 Tsp Salt
1 Tsp Ground Ginger
1 Tsp Turmeric
A little Saffron
2 Tsp Paprika
1 Tsp Cumin
1/2 Tsp Ground Cinnamon
2 Tsp Freshly Chopped Corriander
1 Tsp Finely Ground White pepper
4 Tbsp Tomato Puree
1 Small Diced Tomato
1 Breast of left over chicken
Left over tender roast beef
1 large onion
Can of chopped tomatoes
1 Beef stock cube
2 tsp Chilli and Cocoa Bean spice mix (or make your own with ground chilli powder and cocoa)
2 tbsp Double Cream
Cooking the Rice:
Firstly rinse the rice to remove the starch.
Add the rice to a pan of boiling water along with the podded peas and sultanas.
Add a little salt and 2 tsp of the ground cumin and 2 tsp of paprika.
Add the lid and leave the rice to simmer away happily until the curry is finished. If it starts boiling over reduce the heat or remove the lid.
Cooking the Curry:
Mix the coating sauce ingredients to make a thick paste.
Heat the chicken and beef through in a deep sided pan.
Add the paste to the beef and chicken in the pan and stir in well until coated
Add the thickly chopped onion now (if you still want a little crunch to it. If you prefer it softer add the onion before you added the chicken and beef).
Now add the tin of chopped tomatoes and reduce the heat. Cover with a lid to keep the water from evaporating off.
Simmer for about 5 minutes.
Add your Chilli and Cocoa bean spice mix (or one you’ve made yourself with chopped fresh chilli and squares of dark chocolate).
Stir in well.
Add a beef stock cube to give it a little more beefy flavour – stir in well.
Add the double cream to the curry and stir in well.
Drain the rice and serve with the curry.
Plate up some Moroccan bread on the side (or roti bread which you can make before).
Alternatively any thick crusted bread goes well with this curry.