Tamarind, Chicken & Pea Curry With Brown Rice

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 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 your shallot[s]

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

Peel and grate your garlic

Chop your chicken 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, increase the heat to high and add the chopped chicken, chopped ginger, grated garlic and your curry powder and cook for 3-4 min further or until the chicken is starting to brown

(Doubled your protein? Use 2 pans!)

Boil half a kettle

Chop your tomato[es] roughly

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut, tamarind paste, vegetable stock mix and rice vinegar in 150ml [225ml] [300ml] boiled water – this is your tamarind stock

Once the chicken has started to brown, add the chopped tomato to the pan and cook, covered, for 3-4 min or until soft

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

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