Spice Bag-Style Chicken Stir-Fry With Rice and Curry Sauce

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water 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 done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your chicken mince with a pinch of salt and cook for 4-5 min or until starting to brown, then break it up into rough, small chunks using a wooden spoon

While the chicken is browning, peel and slice your brown onion[s]

Top, tail, peel and slice your carrot[s] into discs

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

Trim, then slice your spring onion[s] finely, keeping the whites and greens separate

Add half your salt & chilli pepper seasoning (you'll use the rest later!) to the chicken and give it a good mix up

Cook for 3-4 min or until the chicken is golden

Boil half a kettle

Once the chicken is golden, add the sliced onion and sliced carrot to the pan

Cook for 4-5 min or until the onion and carrot begin to brown

Once the onions are golden, add the sliced pepper, spring onion whites and remaining salt & chilli pepper seasoning

Stir it all together and cook for 3-4 min or until the pepper begins to soften and the chicken is cooked through (no pink meat!) – this is you spice bag-style chicken stir-fry

Meanwhile, mix your cornflour, soy sauce, curry powder, ginger and garlic paste and creamed coconut in a heatproof bowl and gradually add 150ml [195ml] [255ml] of boiled water stirring continuously to get rid of any lumps

Place the bowl in the microwave and cook for 3-4 min giving it halfway or until the sauce has thickened – this is your curry sauce