Mild Peanut & Pepper Chicken Curry with Brown Rice

Take your chicken out of the fridge, open the packet and let it air and preheat the oven to 200°C/ 180°C (fan)/ gas 6

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Deseed your peppers (scrape the seeds and pith out with a teaspoon), cut into thin strips then add to a baking tray with a drizzle of olive oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until softened and beginning to char – these are your roasted peppers

Cut your chicken breast strips into large, bite-sized pieces

Add your curry powder, ground paprika, ground turmeric and the juice of half your lime[s] to a bowl with a drizzle of vegetable oil and a pinch of salt – this is your marinade

Add the chopped chicken to the marinade and give everything a good mix up, then set aside

Peel and finely chop your garlic and 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 and cook for 4 min or until softened

Boil half a kettle

Once the onion has softened, reduce the heat to medium-low and add the chopped garlic and cook for 1-2 min further or until fragrant

Turn the heat up to high and add the marinated chicken and cook for 3-4 min or until lightly browned

Meanwhile, dissolve your stock mix in 250ml [325ml] [425ml] boiled water

Add your peanut butter to the stock with 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix everything together – this is your peanut stock

Crush your roasted peanuts with a rolling pin

Once the chicken has browned, add the peanut stock and most of the crushed peanuts (save the rest for garnish!) to the pan and stir everything together

Once done, remove the roasted peppers from the oven and add them to the pan with the chicken

Bring to the boil over a high heat and once boiling, reduce the heat to medium-high and cook for 8-10 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)