Chicken Rogan Josh with Basmati Rice

a) Pop the cauliflower onto a large baking tray. Drizzle with oil, sprinkle over half the curry powder mix and season with salt and pepper. 

b) Toss to coat. Spread them out in a single layer. 

c) When the oven is hot, roast on the top shelf until golden brown and tender, 15-18 mins. Turn halfway through.

a) Meanwhile, pour the boiled water into a medium saucepan with 0.25 tsp salt on high heat. 

b) Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

d) In the meantime, peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, add the diced chicken. Cook until browned all over, 5-6 mins. Turn occasionally.

c) Stir in the garlic, remaining curry powder mix and the rogan josh curry paste. Fry until fragrant, 1 min.

d) Stir in the passata, veg stock paste and water for the sauce (see pantry for amount).

e) Bring to the boil, then reduce the heat and simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Stir the peas, mango chutney and butter (see pantry for amount) into the curry sauce.

b) Heat until the peas are piping hot and the butter has fully melted, 1-2 mins. 

c) Taste and season with salt and pepper.

d) When the cauliflower is roasted, stir it into the curry.