Curried Coconut Chicken and Rice Noodles

While the chicken fries, peel and grate the garlic (or use a garlic press).

Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.

Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Crush the peanuts in the unopened sachet using a rolling pin.

Once your chicken has finished cooking, remove to a plate. 

Add the carrot to the frying pan (add a drizzle of oil if needed) and cook until starting to soften, 4-5 mins. 

Stir through the courgette into the pan and fry until all the veg is soft, 5-6 mins. 

Add the North Indian style spice mix, ginger puree and garlic and fry until fragrant, 1-2 mins more.

Stir in the coconut milk, vegetable stock paste, water and sugar for the sauce (see pantry for both amounts), bring up to a boil, then lower to a simmer. 

Add the chicken back into the pan and cook until thickened slightly, 3-4 mins. 

Once your sauce has thickened, add the rice noodles to the pan. Gently toss to coat and simmer until piping hot, 1-2 mins.

Taste the sauce, season with salt and pepper if needed. 

Add a splash of water if the sauce is looking a little thick.