• Rinse the rice to remove excess starch.
• Pour 300ml cold salted water per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil. 
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 10 mins, then remove the pot 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).

• Place a large pot over high heat with a drizzle of oil.
• When hot, add the chicken and butternut squash along with a pinch of salt and pepper. 
• Fry, stirring only every so often, for 5-7 mins.

• Meanwhile, trim and thinly slice the scallion.
• Halve the lemon.
• Halve the chilli and discard the core and seeds. Finely chop.

• Lower the heat of the pot to medium-high.
• Add the garam masala and chilli (use less if you don't like spice).
• Season with salt, pepper and a squeeze of lemon juice.
• Fry for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

• Pour the chopped tomato into the pot.
• Cover and simmer for 8-10 mins, until the butternut is cooked through.
• Season to taste with salt, pepper and sugar.

TIP: Add a splash of water to loosen the curry if required.

• Serve your chicken and butternut squash curry alongside the rice.
• Top with the sliced scallion.
• Finish with a final squeeze of lemon juice.