Curry Chicken Breast With Scotch Bonnet Butter Roti & Rice

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

Heat a hob-safe oven-proof casserole dish over a medium-high heat, once hot, add your curry powder, ground turmeric, ground allspice and bay leaf[ves] and cook for 30 secs or until fragrant, once fragrant, add a drizzle of vegetable oil and your chicken, then increase the heat to high and cook for 3-4 min, turning halfway, or until beginning to brown (Doubled your protein? Use 2 pans!)

Meanwhile, chop your tomato[es] into wedges

Peel and cut your brown onion[s] into wedges

Peel and finely chop (or grate) your garlic

Boil a kettle

Once the chicken has browned, add the onion wedges to the dish with a pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Once softened, add the chopped garlic, tomato wedges and all purpose seasoning to the dish with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until fragrant

Once fragrant, add your chicken stock mix with 250ml [325ml] [425ml] boiled water and bring to the boil over a high heat

Once boiling, put the dish in the oven and cook, covered, for 25-35 min or until the sauce has thickened and the chicken is cooked through (no pink meat!), remove the dish from the oven and discard the bay leaf[ves] – this is your curry chicken

Add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Once everything is nearly ready, add a knob of butter to heatproof bowl and pop in the microwave for 30 secs or until melted

Once melted, add your scotch bonnet paste (can't handle the heat? Go easy!) with a pinch of salt and stir it all together – this is your scotch bonnet butter

Add your roti to a baking tray (or two!) and drizzle with the scotch bonnet butter (not a fan of spice? Just add a little!)

Put the tray in the oven for 3-4 min or until warmed through – these are your scotch bonnet butter roti