Chicken Curry With Cucumber And Mint Raita - cooking recipe

Ingredients

1 tbsp oil
1 None onion, peeled and finely diced
2 tbsp Madras curry paste, or 2 tbsp of Madras curry powder
4 None chicken breasts, cut into bite-size chunks
4 None tomatoes, quartered
1 cup basmati rice
1 bunch cilantro, some set aside for garnish
5 stems mint
2 1/4 cups Greek yogurt
1/2 None cucumber, grated and squeezed
3-4 oz baby spinach
4-6 tbsp plain yogurt

Preparation

Heat the oil in a skillet and saute the onion. Add the curry paste or powder and cook briefly. Stir in the chicken pieces and saute them while stirring for about 4-5 mins. Add the tomatoes and 5 tbsp of water, cover and simmer at a low to medium heat for 15 mins, then remove it from the heat.
Cook the rice in boiling salted water according to the package directions.
For the raita: puree the cilantro and mint with the Greek yogurt. Stir in the cucumber and season to taste.
Stir the spinach, remaining cilantro and plain yogurt into the curry. Season to taste and serve with the rice.