a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, chop half the red onion into 2cm chunks and thinly slice the other half.

b) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

c) Heat the oil (see pantry for amount) in a frying pan on medium-high heat.

d) Once hot, add the diced chicken, pepper and onion chunks to the pan. Season with salt and pepper. Fry until golden all over, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm thin slices (discard the stone).

b) Halve the lime.

c) In a medium bowl, combine the lime juice with the sugar for the pickle (see pantry for amount).

d) Toss the sliced red onion through the lime dressing. Season with salt and pepper. Gently stir in the mango and set aside for later.

a) Stir in the ginger puree, tomato puree and cinnamon into the chicken. Fry until fragrant, 1 min.

b) Mix in the soy sauce, ketchup, sugar and water for the sauce (see pantry for all three amounts).

c) Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Stir the hot sauce into the chicken. 

b) Add a splash of water if it's a little too thick.

c) Taste and season with more salt, pepper and sugar if needed.

a) Share the rice between your bowls.

b) Top with the devilled chicken and mango sambol in separate sections.