Chicken Breast and Sweet Potato Korma Style Curry

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

While everything cooks, halve any thick broccoli stems lengthways, then cut them into thirds. 

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Lower the heat to medium, add the korma curry paste, garlic and remaining curry powder mix. Stir-fry until fragrant, 1 min.

Next, stir in the veg stock paste, broccoli and water for the curry (see pantry for amount). Bring to the boil.

Once boiling, lower the heat, cover with a lid and simmer until the broccoli is just tender and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Stir in the creme fraiche and mango chutney. Bring back to the boil, then remove from the heat. Taste and season with salt and pepper if you feel it needs it.