For the curry, start by finely slicing the onion and leave to one side.

Then chop the garlic as well as the bell peppers, however, after chopping do NOT keep in the same plate as the garlic.

Chop the tomatoes into small chunks.

In a pot, add the oil and onion, sweating them down.

Once the onions are ready add the garlic but be sure not to burn the garlic.

Add the achar, masalas, seeds, turaric and red chilli powder. Add salt to taste.

Add about 3 tablespoons of water so you do not burn the masalas.

After about 2 minutes, add the chicken and stir fry for about 5-8 minutes.

Add all the vegetables and cool on a high speed, while stiring, for 3-4 minutes.

Turn the heat on low-mid heat, cover and leave the pit for 30 minutes or until the chicken is cooked. Be sure to stir every 10 minutes.

To make the rice, add water to a pan and add the rice.

Boil until the water has evaporated and the rice is tender. Make sure the heat is on low and cover your pot.

For the Raita, grate a cucumber and wrap ina tea towl. Squeeze so excess moisture has soaked away.

Finley chop the mint and put in a bowl with the cucumber. Add the yougart and cumin seeds. Add salt and pepper to taste.

Plate everything together. Cheak out my picture for ideas on how to plate.

Enjoy :)