Turmeric Chicken Thigh 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, 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, return it to the pot and keep covered until serving

Boil a kettle

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

Peel and chop your garlic roughly

Peel and dice your brown onion[s] finely

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 hot, add the cardamom seeds to the pan with your chilli flakes (can't handle the heat? Go easy!) and ground turmeric and cook for 30 secs or until fragrant

Once fragrant, add a drizzle of vegetable oil to the pan

Add the diced onion, chopped ginger, chopped garlic and lime leaves and cook for 1 min further

Add your chicken stock mix, ground almonds and your honey and cook for 1-2 min

Transfer the mixture to a food processor (reserve the pan for later!) and blitz until smooth - this is your curry paste

Boil half a kettle

Slice your chicken thighs into strips

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

Once hot, add the chicken strips and cook for 3-4 min or until until beginning to brown

Once browned, add the curry paste to the pan with 200ml [260ml] [340ml] 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 until thickened to a good consistency or until the chicken is cooked through (no pink meat!) – this is your turmeric chicken thigh curry

Meanwhile, trim your green beans

Add the trimmed green beans to a pot, cover them with boiled water (just enough to cover them) with a pinch of salt

Bring to the boil over a high heat and cook for 3-4 min or until tender