Mild Chicken Curry

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

Add a drizzle of vegetable oil to a pot with a lid over a medium heat

Once hot, add your basmati rice with a pinch of ground turmeric (save the rest for later!)

Cook for 30 secs or until the grains are coated in the spices

Add 300ml [390ml] [600ml] cold water and your sultanas 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 – this is your sultana rice

Meanwhile, boil half a kettle

Peel and finely chop your brown onion[s]

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

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

While the onion is cooking, cut your chicken breast strips into bite-sized pieces

Peel and finely chop (or grate) your garlic

Chop your tomato[es] roughly

Once the onion is beginning to soften, turn the heat up to high and add the chopped chicken and cook for 3-4 min or until browned all over

Add the chopped garlic, ginger paste, chopped tomato, remaining ground turmeric, tomato paste and garam masala to the pan and cook for 1 min or until fragrant

Stir in your vegetable stock mix, then add 100ml [130ml] [170ml] boiled water and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Once boiling, reduce the heat to medium-high and cook for 7-8 min further or until the chicken is cooked through (no pink meat!)

Once done, remove the pan from the heat and stir through your clotted cream – this is your mild chicken curry