Cut the bottoms off the purple sprouts and remove the outer leaves. Rinse them and they’re ready to cook. NB! Don’t boil the sprouts or else they’ll lose their colour.
Boil the basmati rice according to the instructions on the packet.
Heat the oil in a deep frying pan and sauté the chicken fillet until golden brown, adding the finely chopped onion and garlic for the last minute. Add the tikka masala paste, cleaned purple sprouts, coconut milk and 1 dl water. Bring to the boil and lower the heat. Cover the pan with the lid and simmer for 10 minutes.
Remove the lid and continue heating the curry for around 5 minutes, until the sprouts are
cooked al dente. Season with salt and pepper.
Mix the raisins with the rice and divide among four bowls. Top with the curried purple
sprouts and sprinkle over some finely chopped coriander.
Tip: Replace the chicken fillet with pork steak, turkey fillet or tofu.