INGREDIENTS
250 g
basmati rice
2
red onions
2 cloves
garlic
5 g
ginger
1 tbsp
butter
4
chicken thighs, skin on
1/2 tbsp
tomato puree
1
small handful sultanas
125 g
spinach
2 tbsp
garam masala
1/2 tbsp
chilli powder
1/2 tbsp
turmeric
100 milliliters
chicken stock
1 tbsp
butter
1/2
red onion
100 g
yoghurt
50 g
toasted almonds
1
lemon