Gunpowder-Style Rice With Chicken And Pickled Onions

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

Peel and slice your red onion[s] as finely as you can

Add 1/4 of the sliced onion (you'll use the rest later!) to a bowl with your white wine vinegar and a pinch of sugar

Give everything a good mix up and set aside to pickle – this is your quick-pickled onion

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

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

Once hot, add the remaining sliced onion and your chicken breast strips with a pinch of salt

Cook for 10-12 min or until the chicken is cooked through (no pink meat!) and the onion has softened

Meanwhile, peel and finely chop (or grate) your garlic

Once the chicken is cooked through, add your tomato paste and the chopped garlic to the pan and give everything a good mix up

Add your curry powder to the pan with your black mustard seeds, chilli flakes (can't handle the heat? Go easy!) and ground turmeric

Cook for 30 secs or until fragrant

Once fragrant, add the cooked rice to the pan with your blanched peas, chicken stock mix and a knob of butter

Stir it all together and cook over a low heat for 2-3 min or until the peas are warmed through – this is your gunpowder-style rice with chicken

Drain the quick-pickled onion, discard the liquid – this is your pickled onion