Manchurian-Style Chilli Paneer W. Fried Brown Rice & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now let's get started!

Boil half a kettle and cut your paneer into bite-sized cubes

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

Once hot, add the cubed paneer and cook for an initial 4 min or until beginning to golden, turning occasionally for even colouring

While the paneer is cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly

Combine your tomato ketchup, sriracha (can't handle the heat? Go easy!), soy sauce and ginger & garlic paste in a bowl

Add your cornflour, half your chilli flakes (can't handle the heat? Go easy!) and 2 tsp [3 tsp] [4 tsp] sugar with 150ml [200ml] [250ml] boiled water – this is your Manchurian-style sauce

After an initial 4 min, add the chopped pepper to the pan and cook for 2-3 min or until beginning to soften

While the pepper is cooking, squeeze your pouch[es] of cooked long grain rice to separate the grains

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

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

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

Once hot, add your blanched peas and a small pinch of salt and cook for 1-2 min or until warmed through

Once the rice is cooked, add the cooked rice to the pan with your toasted sesame oil and give everything a good mix up – this is your sesame fried rice

Add the Manchurian-style sauce to the pan with the paneer and cook for 2-3 min or until the sauce has thickened to a syrup-like consistency – this is your Manchurian-style chilli paneer

Meanwhile, trim, then chop your spring onion[s] roughly