Curried Chicken With Rice And Chunky Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge and open the packet to let it air

Peel and chop half your red onion[s] into wedges (save the rest for later!)

Peel and finely chop (or grate) your garlic

Combine 2/3 of your natural yoghurt (save the rest for later!) with your curry powder, ground paprika, honey and chicken stock mix in a bowl

Add the chopped garlic, the juice of half your lemon[s], a drizzle of vegetable oil and a pinch of salt and give everything a good mix up – this is your curry marinade

Chop your chicken breast strips into bite-sized pieces and add to the curry marinade with the red onion wedges, then give everything a good mix up and set aside

Meanwhile, rinse your brown rice, then 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 return to the pot and keep covered until serving

Meanwhile, transfer the marinated chicken and onion to an oven-proof dish with any remaining curry marinade

Put the dish in the oven for 20-25 min or until the chicken is cooked through (no pink meat!) and is beginning to brown – this is your curried chicken

Peel and slice the remaining red onion finely

Cut your cucumber in half lengthways, then slice finely

Cut your tomato[es] into wedges

Add the tomato wedges, sliced cucumber and sliced onion to a bowl with a drizzle of olive oil and the juice from the remaining lemon

Season with a pinch of salt and a grind of pepper and give everything a good mix up – this is your chunky salad

Add your flaked almonds to a baking tray and put the tray in the oven for 2-3 min or until lightly golden and toasted – these are your toasted almonds

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

Add the toasted almonds to the drained brown rice and give everything a good mix up – this is your almond rice