Peanut Butter Chicken

Pour the water for the rice (see ingredients for amount) 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).

In the meantime, peel and grate your ginger and garlic (or use a garlic press). Zest and half the lime. Chop the tomato into small pieces. Drain and rinse the lentils in a sieve.

Heat a splash of oil in a large saucepan over medium heat. Once hot, pop the garlic and ginger into the pan. Cook for 2 mins, stirring occasionally, then pour in the finely chopped tomatoes. Bring to the boil, then reduce the heat and simmer until slightly reduced and thickened, 5 mins. Add the peanut butter into the pan and stir to melt.

Once everything in the oven is cooked, set aside 2 portions of the chicken and broccoli (this will be for your lunch). Pop the remainder into the curry base, along with some of the cooking juices. Gently stir the curry, then season to taste with salt and pepper. Fluff up the rice with a fork and divide it between your plates. Spoon the peanut butter chicken curry on top, pop a wedge of lime on the side. Dig in!