Jerk Butter Chicken & Rice Bowl With Creamy Mango Dressing

Spend less time cooking and make dinner work around you.

Before you begin, get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

You can only heat your food once, then enjoy straight away

Note: Microwave ovens vary. Make sure you heat food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Chop your tomato[es] into wedges

Trim, then slice your spring onion[s] finely

Wash your salad and pat dry with kitchen paper

Combine your mango & scotch bonnet sauce with your mayo in a small bowl

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and give everything a good mix up – this is your creamy mango dressing

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

While the rice is cooking, add a generous knob of butter, your jerk paste, a pinch of sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water to a medium heatproof bowl and stir it all together

Add your cooked shredded chicken and put in the microwave for 2-3 min or until the butter has melted and the chicken is piping hot throughout

Give everything a good mix up until the chicken is nicely coated – this is your jerk butter chicken