Warming Chicken Bhuna With Rice And Naan

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Add your basmati rice and 250ml [320ml] [500ml] 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

Peel and slice your brown onion[s]

Chop your cherry tomatoes in half, then peel and finely chop (or grate) your garlic

Boil half a kettle

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

Once hot, add the sliced onion with a generous pinch of salt and cook for 3-4 min or until starting to soften

Once softened, add the halved cherry tomatoes to the pan and cook for 3-4 min further or until starting to break down

Chop your chicken into large bite-sized pieces

Dissolve your chicken stock mix and tomato paste in 200ml [260ml] [340ml] boiled water – this is your tomato stock

Once the tomatoes have broken down, add the chopped garlic, your garam masala ground paprika and cook for 1 min further or until fragrant

Increase the heat to high and add the chopped chicken to the pan with the tomato stock and cook for 10-15 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your warming chicken bhuna

(Doubled your protein? Use 2 pans!)

While the warming chicken bhuna is cooking, add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through