Spicy Karahi-Style Double Chicken Breast With Peshwari Rice

Take your chicken out of the fridge, open the packet and let it air, then add your white long grain rice, sultanas, a pinch of salt and 225ml [300ml] [450ml] cold water 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 and keep covered until serving

Boil half a kettle

Whilst the rice is cooking, peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

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

Slice your green chilli[es] in half lengthways

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

Once hot, add the sliced onion and halved green chilli[es] (can't handle the heat? Go easy!) with a pinch of salt and cook for 4-5 min or until softened

Meanwhile, chop your chicken strips into large, bite-sized pieces

Once the onion has softened, increase the heat to high and add the chopped chicken, chopped garlic, chopped ginger (save the matchsticks for later!), curry powder and a generous grind of black pepper to the pan and cook for 4-5 min or until the chicken has browned

Meanwhile, dissolve your chicken stock mix and tomato paste in 100ml [150ml] [200ml] boiled water – this is your tomato stock

Cut your tomatoes into wedges

(Doubled your protein? Use 2 pans!)

Once the chicken has browned, add the tomato stock to the pan with the chopped tomatoes and cook for 8-10 min or until sauce has thickened and the chicken is cooked through (no pink meat!)

Tip: Don't worry if it's a little thick, karahi is drier than most curries!

Once the rice is done, add your creamed coconut to the pot, cover with the lid and set aside for 2-3 min or until the coconut has melted

Meanwhile, chop your coriander finely, including the stalks

Once the coconut has melted, add your flaked almonds and half the chopped coriander to the rice and give everything a good mix up – this is your peshwari rice

Mix the remaining chopped coriander through the curry – this is your spicy karahi-style chicken