Paneer, Pepper & Lemongrass Curry With Rice & A Chicken Breast

Boil half a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice your red onion[s]

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

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 3-5 min or until beginning to golden, turning occasionally for even colouring

Once cooked, transfer the golden paneer to a plate, reserve the pan

Return the reserved pan to a medium-high heat

Add the pepper strips and sliced onion with a small pinch of salt and sugar

Cook for 5 min, then reduce the heat to low and cook for a further 15 min or until softened and caramelised

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Bash your lemongrass with a rolling pin, cut down the middle lengthways, remove the tough outer layers and set aside for later, then chop the soft inner core[s] finely

Add your white long grain rice with 225ml [300ml] [450ml] cold water and the outer lemongrass layers to a pot with a lid 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 cooked, remove from the heat, discard the outer lemongrass layers and keep covered until serving – this is your lemongrass rice

Add the chopped ginger, chopped garlic, chopped lemongrass core, curry powder and most of your black sesame seeds (save the rest for garnish!) to the onion pan and cook for 2 min

Chop your coriander finely, including the stalks

Return the golden paneer to the pan with 200ml [275ml] [350ml] boiled water and your vegetable stock mix

Mix well and cook for a further 5 min or until the sauce has thickened

Once thickened, stir through your natural yoghurt and give everything a good mix up – this is your paneer, pepper & lemongrass curry