Shredded Free Range Chicken Thigh, Pepper & Lemongrass Curry

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

Preheat the oven to 240°C/ 220°C (fan)/ gas 9 and boil 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]

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

Once hot, add your free range chicken thighs with a large pinch of salt and cook for 3 min on each side or until lightly browned

Transfer the browned chicken to a tin foil-lined baking tray (save the pan!) and put the tray in the oven for 10 min or until cooked through (no pink meat!)

Whilst the chicken is cooking, return the pan to a medium-high heat

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

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

Meanwhile, place your creamed coconut (in its packaging!) in a mug and cover with boiled water (this softens the naturally hard cream)

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

Bash your lemongrass stalk[s] 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 the basmati rice, 300ml [390ml] [600ml] 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 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your lemongrass rice

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

Chop the coriander finely, including the stalks

Return the cooked chicken to the pan with 200ml [300ml] [400ml] boiled water, the softened creamed coconut and your chicken stock mix

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

Once thickened, shred the cooked chicken apart in the pan using two forks and give everything a good mix – this is your shredded free range chicken thigh, pepper & lemongrass curry