Chicken bhuna masala

Ingredients:

• 1 whole chicken breast, diced
• 1 tbsp. cooked basmati rice
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cardamom pods
• 1 tbsp. vegetable oil
• Salt and ground black pepper
• 1 teaspoon curry powder
• 1 tsp chili seasoning
• 1/2 cinnamon stick
• 2 large tomatoes, diced
• 1/2 diced red onion
• 2 diced cloves of garlic
• 1 teaspoon chopped fresh ginger
• 1/3 cup coconut milk
• 1/3 cup white wine
• 2 tablespoons chopped fresh cilantro leaves
• 2 unbaked Indian papadams
• 60 g ready-made mango chutney (see recipe)

Preparation:

1. In a large skillet over low heat, toast the cumin, coriander, and cardamom until fragrant, about 1 minute. Grind the spices finely in a spice grinder. Pour the oil into the skillet and heat it over medium-high heat until hot or smoking.
2. Add the chicken, season with salt and pepper. Let the chicken brown, then stir and brown evenly on both sides.
   
   Add curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk, and white wine. Bring to a boil, then simmer over low heat until the sauce thickens, about an hour. Season with salt and pepper to taste, then add the cilantro.
3. Spoon the masala onto a bed of basmati rice. Lightly brush both sides of the papads with vegetable oil and microwave on high until puffed and crispy, about 45 seconds. Serve with mango chutney.