North Indian Style Chicken Curry

Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch 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 frying pan on high heat (no oil). Once the pan is really hot, add the courgette and stir-fry until golden brown on the outside, about 5 mins. Season with salt and pepper, then remove the courgette from the pan to a bowl.

Pop the frying pan back on medium-high heat and add a glug of oil. Once the oil is really hot, add the chicken and stir-fry until golden brown on the outside, about 5-7 mins (we'll finish cooking it later on) remove the chicken from the pan onto a plate. Add a drizzle of oil to the pan and fry the onion until softened, stirring occasionally, 5-6 mins.

Add the garlic, tomato purée and North Indian style curry powder. Stir and cook for 1 minute, pour in the water (see ingredients for amount) and the stock powder. Bring to the boil, stirring to scrape up any bits from the bottom of the pan. Return the chicken to the pan, lower the heat and simmer until the sauce is reduced by half and the chicken cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.