Fragrant Chicken & Pepper Curry With Brown Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

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, return it to the pot and keep covered until serving

Chop your chicken into bite-sized pieces

Peel and finely slice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-sized pieces

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

Once hot, add the sliced onion and chopped pepper with a pinch of salt and cook for 6-7 min or until softened

Peel and finely chop (or grate) your garlic

Crush your cardamom pod[s] open by squashing them with the side of a knife

Dissolve your chicken stock mix in 150ml [225ml] [300ml] boiled water – this is your chicken stock

Once the vegetables have softened, add the chopped garlic and your ginger paste to the pan

Add your garam masala, ground paprika, crushed cardamom pod[s], ground coriander and ground cumin with a small knob of butter and cook for 1-2 min or until fragrant

Once fragrant, increase the heat to high, then add the chopped chicken with a pinch of salt and cook for 3-4 min or until the chicken has browned

Add the chicken stock and your chopped tomatoes with a pinch of sugar and cook for 8-10 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened to a curry-like consistency – this is your fragrant chicken and pepper curry