Malaysian-Style Turmeric Chicken With Pickled Cucumber

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

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

Add your chicken breast portion[s] to a chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

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

Once hot, add the flattened chicken to the pan with a generous pinch of salt and pepper and cook for an initial 4-5 min on each side or until beginning to brown

Tip: Cooking for 5? Use two pans!

Meanwhile, boil half a kettle

Slice your cucumber finely into rounds

Slice your red chilli[es] finely

Add the cucumber rounds and sliced chilli (can't handle the heat? Go easy!) to a bowl with your white wine vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar, a pinch of salt and a splash of boiled water

Stir it all together and set aside until serving – this is your quick-pickled cucumber & chilli

Peel and finely slice your brown onion[s]

Cut your sugar snap peas in half lengthways

Bash your lemongrass with a rolling pin

Once the chicken has browned, transfer it to a plate and add the sliced onion and halved sugar snap peas to the pan with the bashed lemongrass

Season with a pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Chop your creamed coconut roughly (if required!)

Dissolve your chicken stock mix and chopped creamed coconut in 200ml [260ml] [340ml] boiled water – this is your coconut stock

Once softened, add your ground turmeric to the pan with your ginger & garlic paste and cook for 1 min or until fragrant

Once fragrant, return the browned chicken to the pan with the coconut stock and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for a further 3-4 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your Malaysian-style turmeric chicken