Chicken Korma, Coconut Rice and Flaked Almonds

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

Stir in the rice and ¼ 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).

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.

Transfer to a bowl, then give the pan a quick wipe and return to a medium-high heat with a drizzle of oil.

Once the oil is hot, add the chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, trim and thinly slice the spring onion.

When the sweet potato and carrot have roasted, add to a blender with the creme fraiche and water for the curry (see pantry for amount) and blend until smooth.

Stir the blended sauce, korma curry paste and chicken stock paste into the chicken and simmer until thickened, 2-3 mins. Season with salt and pepper.

Once the rice is done, fluff up the grains with a fork and stir in the toasted coconut.