Turmeric Chicken Breast Curry

Take your chicken out of the fridge, open the packet and let it air

Add your basmati rice and 300ml [390ml] [600ml] 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 10-12 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 a kettle

Peel and chop your onion[s] roughly

Peel and chop your garlic roughly

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

Split open your cardamom pods, removing the black inner seeds

Grind them slightly in a pestle and mortar, and heat a dry pan over a medium-low heat

Once warm, add the cardamom seeds, chilli flakes (can't handle the heat? Go easy!) and ground turmeric

Toast the spices for 30 seconds, then add a drizzle of vegetable oil to the pan

Add the chopped onion, ginger, garlic and a squeeze of your lime juice and continue to cook for 1 min

Add in your chicken stock mix, ground almonds and your honey

Cook for a further 2 min

Transfer the mixture to a processor, reserve the pan and blitz until smooth paste - this is your curry paste

Cut your chicken breast portion[s] into strips

Return the pan back to a medium-high heat with a drizzle of vegetable oil

Once hot, add the chicken and cook for 2 min

Add your curry paste to the chicken with 180ml [230ml] [300ml] boiled water

Cover with a lid and cook on a medium-low heat for 10 min, then remove the lid and reduce for 5 min further or until thickened and the chicken is cooked (no pink meat!)

Meanwhile, trim your green beans

Add them to a pot with 200ml [260ml] [350ml] boiled water and a pinch of salt

Cook for 7 min over a high heat or until they are tender