South Asian-Style Curried Chicken & Rice Salad

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

Rinse your brown rice, then add it to a pot with plenty of cold water and a generous pinch of salt 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 well and return it to the pot and keep covered until serving

Peel and finely chop (or grate) your garlic

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

Once the rice is cooked, add the tomato wedges, shredded lettuce and carrot ribbons to the pot 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