Chicken Breast Bunny Chow With Carrot Sambal

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

Peel and finely dice your red onion[s]

Dice your potatoes (skins on) into small bite-sized pieces

Peel and finely chop (or grate) your garlic

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

Boil a kettle

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

Once hot, add the diced potatoes and half the diced onion (you'll use the rest later!) to the pan with a pinch of salt and cook for 5-6 min or until beginning to soften

Meanwhile, dissolve your chicken stock mix and tomato paste in 300ml [390ml] [500ml] boiled water – this is your tomato stock

Once the potatoes are beginning to soften, add the diced chicken breast to the pan and cook for 3 min on each side or until golden

Once golden, add the chopped garlic with the chopped ginger, garam masala, cayenne pepper (can't handle the heat? Go easy!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1-2 min or until fragrant

Once fragrant, add the tomato stock and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-8 min or until everything is cooked through (no pink meat!) and the sauce has thickened to a curry-like consistency – this is your chicken breast curry

Meanwhile, top, tail, peel and grate your carrot[s]

Chop your tomato[es] finely

Chop your coriander finely, including the stalks

Wash your mini cosberg lettuce, then pat it dry with kitchen paper and roughly shred

Combine the grated carrot, chopped tomato and shredded lettuce in a large bowl with the chopped coriander and the remaining diced onion

Season with a pinch of salt and a drizzle of olive oil and give everything a good mix up – this is your carrot sambal salad

Slice the top off your ciabatta[s] and hollow out the middle with a spoon

Tip: Save the removed middles to make breadcrumbs for another recipe!

Place the hollowed ciabatta bases and ciabatta lids on a baking tray and put in the oven for 5 min or until they're hot and toasted