Chicken and Mushroom Rogan Josh

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, 1/4 tsp of salt and half of the cumin seeds. Cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Once hot, add the diced chicken thigh to the pan. Fry until browned, 3-4 mins, stirring occasionally. Then add the sliced mushrooms and fry until they start to soften and turn golden, 4-5 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.

Once the chicken has browned and the mushrooms are golden, add the rogan josh paste and garlic to the pan. Cook until fragrant, 30 secs, stirring continuously. Then add the boscaiola sauce and water for the sauce (see ingredients for amount), mixing well to combine. Bring to the boil, then reduce the heat and simmer gently until the chicken is cooked and the sauce has thickened slightly, 5-6 mins. When ready, remove from the heat. Taste and season with salt and pepper if needed. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

While the curry and the rice cooks, pop the grated carrot into a small bowl. Add the coriander and remaining cumin seeds. Pour in the olive oil for the dressing (see ingredients for amount), squeeze in some lemon juice and season with salt and pepper. Mix well to combine. Taste and add more lemon juice, salt or pepper if needed. Leave your carrot kachumber aside for now.