Butter Chicken With Coriander Brown Rice

Take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Cut your chicken breast strips into large, bite-sized pieces

Combine the chopped chicken with your ground coriander, 1/2 tsp per person garam masala (save the rest for later!) and a generous pinch of salt in a large bowl – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add the coated chicken and cook for 5-6 min, turning occasionally until the chicken is browned

Once done, transfer the browned chicken to a plate (reserve the pan for later!)

Boil a kettle

Peel and finely dice your brown onion[s]

Return the reserved pan to a medium-high heat with 1 tbsp [1 1/2 tbsp] [2 tbsp] butter

Once the butter has melted, add the diced onion with a pinch of salt and cook for 5 min or until softened and starting to caramelise

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Once softened, add the chopped ginger, chopped garlic, ground turmeric, tomato paste and remaining garam masala to the pan and cook for 1 min or until fragrant

Add your stock mix, then add 250ml [325ml] [450ml] boiled water

Return the browned chicken to the pan and cook, covered, for 6-8 min or until the sauce has thickened to a curry-like consistency and the chicken is cooked through (no pink meat!)

Meanwhile, chop most of your coriander finely, including the stalks (save a few leaves for garnish!)

Fluff the brown rice with a fork, stir through the chopped coriander and season with salt – this is your coriander brown rice

Once the chicken is cooked, remove the pan from the heat and stir in your clotted cream – this is your butter chicken