Sri Lankan Chicken with Cucumer Salad, Tamarind & Fried Curry Leaves

Steps

1. Bring a full kettle to the boil. Prep & cook pilaf. Heat a drizzle of oil in a pot on medium heat. Add carrot, spiced basmati and 1/2 tsp salt and cook for about 1 minute, until fragrant. Add boiling water measure and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Stir through tomato and season.
2. Prep chicken. Pat chicken dry and cut into 1cm thick strips. Season and toss in a bowl with Sri Lankan spices. Set aside to marinate.
3. Prep cucumber salad. In a bowl, toss cucumber with second measure of yoghurt and a pinch of salt. Set aside for serving.
4. Prep & cook curry leaves. Heat a drizzle of oil in a fry-pan on medium heat. Once hot, add curry leaves and cook for about 1 minute, until they stop sizzling. Remove from pan and drain on a paper towel. Return pan to high heat.
5. Cook chicken. Add chicken to pan and cook for 5-6 minutes, until cooked through. Remove from heat and stir through first measure of yoghurt. Season to taste.
6. Serve tamarind sauce topped with pilaf, chicken, cashew nut crumble, curry leaves and coriander.