Chicken Jalfrezi Curry With Cumin Brown Rice & Almonds

Before you start cooking, take your chicken out of the fridge, open the packet and let it air then boil half a kettle

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 and set aside (reserve the pot)

Peel and finely slice your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into thin strips

Chop your tomato[es] into wedges

Peel and finely chop (or grate) your garlic

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

On a separate board, chop your chicken into bite-sized pieces

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

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

Once the chicken has browned, add the sliced pepper and tomato wedges and cook for 4-5 min further or until starting to soften

Meanwhile, dissolve your chicken stock mix in 200ml [250ml] [350ml] boiled water and stir in your tomato paste and a pinch of sugar – this is your tomato stock

Add the chopped garlic, chopped ginger and your curry powder to the pan and give everything a good mix up and cook for 1 min or until fragrant

Add the tomato stock and cook for 4-5 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your chicken jalfrezi

Return the reserved pot to a medium heat with a small knob of butter and a drizzle of vegetable oil

Once melted, add your cumin seeds and cook for 1 min or until starting to sizzle, then add your cooked brown rice and cook for 2-3 min or until piping hot – this is your cumin brown rice

Heat a small dry pan over a medium heat, once hot add your flaked almonds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!