Chicken & Mushroom Curried Rice

Take your chicken out of the fridge, open the packet and let it air, then add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, then once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, 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 your diced chicken breast and cook for 4 min or until starting to brown

Meanwhile, peel and finely slice your brown onion[s]

Slice your chestnut mushrooms finely

Boil half a kettle

Once the chicken has browned, add the sliced onion and sliced mushrooms to the pan with a very generous pinch of salt and pepper and cook for 3-4 min or until the onion is starting to soften

Once softened, add your ginger & garlic paste and curry powder to the pan and cook for 30 secs or until fragrant

Once fragrant, add your sultanas and chicken stock mix to the pan with 100ml [125ml] [150ml] boiled water

Cook, covered, for 3-4 min or until the chicken is cooked through (no pink meat!) – this is your chicken & mushroom curry

Once done, add the cooked rice to the chicken & mushroom curry with a pinch of salt and mix it all together – this is your chicken & mushroom curried rice