Creamy Chicken Curry

Meanwhile pour the water for the rice (see ingredients for amount) and half the stock powder into a saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. 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, peel and thinly slice the red onion. Trim the courgette, quarter lengthways and chop into small pieces. Heat a splash of oil in a large frying pan over medium high heat. Add the onion and cook until soft, 3-4 mins. Add the courgette, remaining curry powder and stock powder, stir and cook for a minute. Add the water for the curry (see ingredients for amount) and simmer until the courgette is tender, 4-5 mins. Remove from the heat.

Meanwhile, trim the cucumber then quarter lengthways. Chop widthways into small chunks. Chop the tomatoes into small chunks. Roughly chop the coriander (stalks and all). Zest and halve the lime. Mix the cucumber and tomato together in a bowl along with half the coriander. Add a squeeze of lime juice, a pinch of lime zest and a glug of olive oil. Keep to one side.

When the chicken is cooked, keep two portions to one side and allow to cool. Dinner: Transfer the rest to the frying pan with the curry and stir in the remaining crème fraîche. Return the pan to a medium heat until everything is piping hot, 2 mins. Season to taste with salt, pepper, coriander and lime juice. Fluff up the rice, (keep 2 portions for your lunch) and share between your bowls. Serve the curry on top and finish with a spoonful of salsa. Enjoy!