Chicken Curry in a Hurry

Add the rice, 350ml [700ml] water to a pot with a lid over a high heat and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Meanwhile, cut the chicken into thin strips and coat them thoroughly in the cornflour

Heat a large, wide-based pan with a large drizzle of vegetable oil over a high heat

Once hot, add the chicken and cook for 2 min on each side, or until browned

Once browned, transfer the chicken to a plate and keep the pan for the next step

Boil a kettle

Peel and finely chop (or grate) the garlic

Return the pan to a medium heat

Once hot, add the turmeric, chilli flakes (can't handle the heat? Go easy!), curry powder and garlic and cook for 30 sec

Return the chicken to the pan, crumble in the stock cube[s] and add 150ml [300ml] boiled water

Reduce the heat to medium-low, and cook, covered, for 5 min, or until the chicken is cooked through

Meanwhile, chop the coriander finely, including the stalks

Trim and slice the spring onion[s] finely

Dice the tomatoes

Fluff the rice and add the coriander, spring onion and tomato

Season with pepper and mix gently

Once the chicken has cooked and the sauce has reduced down, remove the chicken pan from the heat and stir in the yoghurt