• Rinse the rice to remove excess starch. Place a pot over medium-high heat with 300ml water (per 2P), turmeric and stock.
• Bring to the boil then add the rice.
• Once boiling, lower the heat to medium and cover with the lid. 
• Cook for 10 mins, then remove the pot from the heat.
• Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
• Toss tofu and chicken with half the North Indian spice, a drizzle of oil, ½ tsp salt (per 2P) and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Place a pan over high heat with a good glug of oil.
• Once hot, fry the chicken and tofu until cooked through, 8-10 mins. Shift frequently to ensure it doesn't burn. Season with salt and pepper.
• Once cooked, remove from the pan and set aside.

• Meanwhile, halve, peel and chop the onion into small pieces.
• Return the pan to medium-high heat with a drizzle of oil.
• Fry the onion until softened, 3-4 mins. Season with salt and pepper.
• Blend the cashews and creme fraiche.
• Add the remaining North Indian spice to the pan and cook for 1 min. Add chicken, tofu, cashew cream, passata, ½ tsp sugar (per 2P) and a knob of butter. Cook for 5-7 mins.

TIP: No blender? No problem! Finely chop the cashews instead!

• Taste the curry and season with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
• Roughly chop the coriander (stalks and all).
• Fluff up the pilau rice with a fork and serve alongside the creamy curry.
• Finish with a sprinkling of coriander.