Chicken, Apricots & Tamarind Curry With Kachumber

Before you start cooking, 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

Boil a kettle

Peel and slice your red onion[s] finely

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a knob of butter over a medium-low heat

Once melted, add most of the sliced onion (you'll use the rest later!) with a pinch of salt and cook for 8-10 min or until softened and caramelised

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

Chop your creamed coconut roughly (if required!)

Dissolve your chicken stock mix in 400ml [600ml] [800ml] boiled water then add your diced apricots, tamarind paste and chopped creamed coconut – this is your apricots & tamarind stock

Add the chopped ginger, ground turmeric, curry powder and a generous grind of black pepper to the softened onion and cook for 30 secs

Add the apricots & tamarind stock, give everything a good mix up, then add the chicken and increase the heat to high

Cook, covered, for 18 min (turning half way) or until the chicken is cooked through (no pink meat!) and the sauce has reduced to a curry-like consistency

Chop your coriander finely, including the stalks

Dice your tomato[es] and cucumber

Combine the diced tomato, diced cucumber and remaining sliced onion in a large bowl with a pinch of salt and a drizzle of olive oil

Add the chopped coriander just before serving – this is your kachumber