Chicken Jalfrezi With Buttery Cardamom Rice

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

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

Cut your chicken breast strips into bite-sized pieces, then once the pan is hot, add the diced chicken breast and cook for 4-5 min or until browned

While the chicken is browning, peel and finely slice your brown onion[s]

Once browned, transfer the browned chicken to a plate, reserve the pan and juices

Return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the sliced onion with a pinch of salt, 2 tsp [2 1/2 tsp] [3 tsp] sugar and cook for 5-8 min or until soft and starting to caramelise

Boil a kettle

Crush your cardamom pods open by squashing them with the side of a knife

Heat a pot with a lid, with a drizzle of vegetable oil and a large knob of butter over a medium heat

Once the butter has melted, add the crushed cardamom and basmati rice and stir to fully coat the grains

Add 300ml [390ml] [600ml] cold water to the pot and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Add the pepper strips to the softened onion and cook for a further 5-8 min or until starting to brown, stirring occasionally

While the veg is browning, dissolve your chicken stock mix in 300ml [450ml] [600ml] boiled water

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

Peel and finely chop (or grate) your garlic

Cut your tomato[es] into wedges

Add the chopped ginger, chopped garlic, chilli flakes (can't handle the heat? Go easy!) and curry powder to the pan and stir until the veg is coated

Add your tomato paste and stir for 1 min, then return the browned chicken to the pan with the tomato wedges and chicken stock

Reduce the heat to medium-high and cook, covered, for 8-10 min or until the chicken has cooked through (no pink meat!) and the sauce has reduced to a curry-like consistency – this is your chicken jalfrezi

Taste for seasoning, adding more salt and pepper if needed