Tamarind, Chicken & Pea Curry With Brown Rice And Naan

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Rinse the brown rice, add it to a pot with plenty of cold water 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 and return it to the pot

Peel and finely dice the shallot[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and grate the garlic

Chop the chicken breasts into large, bite-sized pieces

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

Once hot, add the diced shallot with a pinch of salt and cook for 2-3 min or until starting to soften

Once soft, add the chopped chicken breast, ginger, garlic and curry powder and cook for 3-4 min further or until the chicken is starting to brown

Boil a kettle

Chop the cherry tomatoes roughly

Chop the creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut, tamarind paste, vegetable stock mix and rice vinegar in 150ml [300ml] boiled water – this is your tamarind stock

Add the chopped cherry tomatoes to the pan and cook for 3-4 min or until soft

Once soft, add the tamarind stock to the pan and cook, on a medium-high heat, for 4-5 min until sauce has reduced to curry like consistency

Add the naans to a baking tray and put the tray in the oven for 3-4 min or until warmed through

Add the blanched peas to the pan and cook for 1 min or until they're warm and your chicken is cooked through (no pink meat!) – this is your tamarind, chicken & pea curry