Rogan Josh Chicken Curry Dinner

Pour the water for the rice (see ingredients for amount) into the pan and bring to the boil. When boiling, add 0.25 tsp of salt, 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, halve, peel and thinly slice the onion. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim the cucumber then halve lengthways. Chop into roughly 1cm wide 5cm long batons.Trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the centre. Set the lettuce, cucumber and carrot aside for later.

Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the red onion and cook, stirring, until soft, 4-5 mins. Add the remaining curry paste and garlic and cook, stirring, for 1 minute. Add the water (see ingredients for amounts) with the chicken stock powder and mix well. Simmer for until slightly thickened, 5-6 mins. Meanwhile, preheat your grill to high and line a baking tray with foil. Lay the chicken out on the foil making sure it is spread out evenly. Grill until golden and slightly charred, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Fluff up the rice with a fork and season to taste with salt and pepper, remove and set aside 2 large tbs of rice for your wraps. Stir a third of the yogurt through your curry sauce and remove from the heat. Divide the garlic rice and the remaining grilled chicken between plates. Serve with the curry sauce on top. Enjoy!