Grilled Coconut Chicken and Lentil Curry

Put 1 tbsp of coconut milk per person into a medium bowl along with a quarter of the korma paste. Season with salt and pepper, then mix together. Add the diced chicken thigh, mix to coat the chicken in the mixture, then set aside. IMPORTANT: Wash your hands after handling raw meat.

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, 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, heat a drizzle of oil in a frying pan on medium heat and add the garlic and remaining korma paste. Stir and cook for 1 minute, then pour in the water (see ingredients for amount) and coconut milk. Add the chicken stock paste followed by the red split lentils, stir well and bring to the boil. Reduce the heat slightly and simmer until the mixture is thickened and the lentils tender, 20-25 mins, stir every few minutes. 5 mins into the cooking time, add the chopped courgette and stir through.

Meanwhile, pre-heat your grill to high. Pop the chicken on a baking tray, spread out in a single layer. Pop under the grill to cook until the chicken is golden and slightly charred and cooked through, 10-12 mins. Turn halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove from the grill and set aside.