• Pour 300ml cold salted water (double for 4p) 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, cover, and cook for 10 mins.
• Remove from the heat and leave aside for 10 mins or until ready to serve (keep covered so the rice can continue to cook in its own steam).

• Meanwhile, halve, peel and chop the onion into small pieces.
• Cut the broccoli into florets (like small trees). Halve any large florets.

• Place a large pan over medium heat with a drizzle of oil.
• Once the pan is hot, add the chicken and fry until browned on all sides, turning occasionally, 6-8 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
• Season with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

• Once the chicken is browned, add the onion and cook until softened, 3-4 mins. Stir occasionally.
• When the onion has softened, add the North Indian spice mix, korma curry paste, stock powder and 150ml water (double for 4p).
• Stir to combine.

• Stir the broccoli into the sauce.
• Bring to the boil, cover the pan with a lid or some foil and simmer until broccoli is tender and chicken is cooked through, stirring occasionally, 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Add the creme fraiche and stir until completely mixed.
• Season to taste with salt, pepper and sugar.

• Divide the fluffy rice between plates.
• Top with the chicken korma curry.