Fruity Indian-Style Chicken Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Add your basmati rice, ground turmeric, sultanas, a generous pinch of salt and 250ml [320ml] [500ml] cold water to a pot with a lid 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

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

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Roll your limes[s] with your hand on a hard surface (to release more juice!) and cut in half

Combine your mayo with the juice of half of your lime[s] and 2 tbsp [3 tbsp] [4 tbsp] olive oil

Season with a pinch of salt and pepper – this is your lime dressing

Chop your chicken breast strips 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 chopped chicken, curry powder and a generous pinch of salt and cook for 10-12 min or until the chicken is cooked through (no pink meat!)

Meanwhile, tear your garlic & coriander naan[s] and add to a baking tray (or two!) with a drizzle of olive oil

Put the tray[s] in the oven and cook for 4-5 min or until golden and crispy – these are your naan croutons

Cut the remaining lime into 1 wedge per person

Wash your salad, then pat it dry with kitchen paper

Once cooked, remove the chicken pan from the heat, then add your mango chutney and cumin seeds and give everything a good mix up – this is your mango glazed chicken

Add the cooked basmati rice to a sieve and run it under cold running water until cool

Add the salad, basmati rice, carrot ribbons, pepper strips and naan croutons to a large bowl and give everything a good mix up