Butter Chicken and Pumpkin Curry with Basmati Rice

Steps

1. a full kettle to the boil.
2. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Pat chicken dry with paper towels, dice 2cm and place in a medium bowl with first measure of butter chicken paste. Mix well to coat and season with salt and pepper.
4. Heat a drizzle of oil in a deep fry-pan on medium-high heat. Cook chicken for about 4 minutes, turning regularly, until browned but not cooked through. Remove from pan and set aside. Return pan to heat with a drizzle of oil and cook leek for 3-4 minutes, until tender.
5. Add garlic, ginger, salt and second measure of butter chicken paste and cook for 1-2 minutes, until fragrant. Add stock and canned tomatoes and bring to a simmer. Return chicken to pan, reduce heat to medium and cook for 4-5 minutes, until sauce is thickened and chicken is cooked. Remove from heat, stir through yoghurt and season to taste.
6. While curry simmers, place broccoli in a medium, heat-proof bowl with a pinch of salt and cover with boiling water. Cover and leave for 5 minutes, until bright green and tender. Drain well.
7. spoon ¾ cup into each bowl and spoon over butter chicken curry. Garnish with coriander and serve broccoli on the side.