South Asian-Style Curried Chicken & Ready-to-Heat Rice

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

Peel and finely chop (or grate) your garlic and chop your tomato[es] into wedges

Wash your lettuce, pat it dry with kitchen paper and finely shred

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Combine your gluten free soy sauce and chopped garlic in a small bowl with the juice of half your lime[s], toasted sesame oil, a pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar

Give everything a good mix up – this is your South Asian-style dressing

Combine your chicken breast strips and your curry powder in a bowl with a pinch of salt and pepper and mix until fully coated – this is your coated chicken

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

Once hot, add the coated chicken and cook for 10-12 min or until cooked through (no pink meat!) – this is your curried chicken

Once the chicken is cooked through, add your roasted peanuts and toasted sesame seeds to the pan and cook for 1-2 min or until fragrant and lightly toasted – this is your curried chicken and peanuts & sesame

Meanwhile, chop your coriander finely, including the stalks

Slice the remaining lime into 1 wedge per person

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Once the rice is ready, add the cooked rice, tomato wedges, shredded lettuce and carrot ribbons to a bowl and gently stir it all together

Add the South Asian-style dressing and chopped coriander and give everything a good mix up – this is your South Asian-style rice salad