Method
Prepare the rice
Bring a saucepan of water to boil and prepare according to packet instructions.
Once the rice is cooked to your liking, drain and serve alongside butter chicken.
Prepare the chicken
Heat oil in a frypan over moderate heat.
Add chopped onion, garlic, chili, and ginger. Stir until starting to soften. Add spices, cloves, and bay leaf to the frypan and stir for a minute. Add chicken and stir until starting to brown. Pour in tomato passata, coconut cream, and tomato paste. Stir and allow to simmer with the lid on for 10 minutes.
After 10 minutes, remove the lid from the chicken, add kale, stir and continue to summer uncovered for a further 15 minutes.
Season the sauce to taste at this point. Simmer until rice is ready.
Garnish and serve
Service the rice and butter chick in a bowl. Top with fresh coriander and drizzle with fresh lemon juice if desired.
All credit for this recipe goes to Sam Wood and the original source can be found here.
