Creamy Chicken Masala Dinner

While the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chopped chicken and season with salt and pepper. Cook until the chicken is browned on the outside, 4-5 mins. Stir occasionally.

Meanwhile, halve the green pepper and discard the core and seeds. Chop into 1cm sized chunks. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onions, then keep to the side. Once the chicken has browned, add the green pepper and red onion and cook until softened, 5-6 mins. Stir occasionally.

Add in the garlic and tandoori spice (add less if you don't like heat). Stir and cook for 1 min. Pour in the passata, water (see ingredients for amount) and the vegetable stock paste. Bring to the boil, then reduce the heat to medium. Simmer until reduced by half, 5-6 mins. Add half the soured cream, stir until combined, then remove from the heat.

Taste the curry and add salt and pepper if you feel it needs it. Serve the rice in bowls and spoon the curry on top. Sprinkle over the spring onion and enjoy! Be sure to reserve a spoonful of rice for each lunch wrap and 2 spoonfuls of chicken curry (pop in the fridge if you are making your lunch the following morning).