Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt, then bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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 chop the shallot into small pieces.

Halve the mangetout widthways.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. 

Fry until browned all over, 6-8 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the chicken has browned, add the shallot to the pan and fry until softened, 3-4 mins.

When softened, stir in the korma style paste, honey, water for the curry (see pantry for amount) and chicken stock paste. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Next, add the creme fraiche and mangetout to the chicken pan, stir together, then bring to the boil.

Simmer, stirring occasionally, until the veg is tender and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the curry's ready, taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Fluff up the rice with a fork and share between your bowls. 

Top with your chicken korma style curry.

Enjoy!