Nepalese-Style Chicken Breast Choila With Brown Rice

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

Preheat the grill to high, then take your chicken out of the fridge, open the packet and let it air

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, carefully add your black mustard seeds and coriander seeds and cook for 1-2 min or until fragrant, then transfer to a heat proof bowl and set aside for later, reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Peel and finely chop (or grate) your garlic and ginger

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely dice your red onion[s]

Chop your tomato[es] into bite-sized pieces

Return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, add your chicken with a pinch of salt and pepper and cook on both sides for 3 min or until browned

Add the browned chicken to a tin foil-lined baking tray (or two!), reserve the pan and put under the grill for 10-12 min or until charred, caramelised and cooked through (no pink meat!) – this is your grilled chicken

Return the reserved pan to a medium heat with a drizzle of vegetable oil

Once hot, add the chopped garlic & ginger, diced onion, chopped chilli and half the chopped tomato (you'll use the rest later!) to the pan with a pinch of salt and cook for 4-5 min or until beginning to soften

Once softened, add your ground turmeric, chicken stock mix and toasted mustard & coriander seeds with 100ml [130ml] [170ml] cold water and cook for a further 1-2 min or until the sauce has thickened – this is your choila sauce

Meanwhile, trim, then slice your spring onion[s]

Chop your coriander finely, including the stalks

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Once cooked, transfer the grilled chicken to a clean board and shred it apart, using two forks - this technique is known as 'pulling'

Add the shredded chicken, remaining chopped tomato, sliced spring onion and most of your chopped coriander (save some for garnish!) to the pan with the choila sauce

Add the juice of half the lime[s], season with a pinch of salt and give everything a good mix – this is your Nepalese-style chicken choila

Cut the remaining lime into 1 wedge per person