African Chicken Curry

Cut the red onion in half through the root, peel and then slice thinly into half moon shapes. Peel and grate the garlic and ginger on the fine side of your grater (or use a garlic press if you have one). Remove the core from the red pepper and cut into 1cm slices.

Pop a saucepan on medium heat and add a glug of oil. Add your onion and pepper and cook for 5 mins or until soft. Add your garlic, ginger, and remaining curry powder and cook for 1 minute more. Add the chopped tomatoes and the chicken stock pot. Stir well and half fill the empty tomato tin with water, then add this to your pan. Bring your curry sauce to the boil, then reduce the heat to low and simmer for 15 mins.

Now to cook the rice. Put a pot of water (amount specified in the ingredient list) on high heat and add the cardarmon pods, the turmeric and a generous pinch of salt. Bring to the boil and then add the basmati rice. Reduce the heat to low and cook your rice for 10 mins with the lid on. After 10 mins, remove the pot from the heat and leave your rice to finish cooking in its own steam, for 10 mins more. No peeking!

While your rice and curry sauce are cooking, get on with your chicken. Heat a frying pan over medium-high heat (no oil). When the pan is hot, carefully lay your chicken in the pan and cook for 2 mins on each side. Make sure your chicken is browned all over before transferring to a baking tray, then roasting in your oven for 12-15 mins. Tip: The chicken is cooked when it is no longer pink in the middle. When cooked, remove your chicken from your oven and cover with tinfoil to keep warm.

While everything cooks away, finish off your last few jobs. Remove the tops and bottoms from the green beans. Chop your green beans into three pieces and add them to your curry sauce. They will need to cook for 10 mins. Roughly chop the parsley.

Fluff up your rice with a fork. Add your parsley to your curry sauce, taste and add more salt and black pepper if necessary. Cut each chicken thigh in half lengthways.