• 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, place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Fry until golden brown on the outside, 5-7 mins.

NOTE: Swapping to tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan for 6-8 mins before cooking the veg.

• Meanwhile, halve, peel and chop the onion into small pieces.
• Roughly chop the coriander (stalks and all).

• Add the onion to the pan and fry until softened, 3-4 mins. Season with salt and pepper.
• Blend cashews, creme fraiche and 25ml water (per 2P).
• Add North Indian spice and chilli flakes to the pan. Cook until fragrant, 1 min.
• Pour in cashew mixture, passata, ½ tsp sugar (per 2P) and a knob of butter.
• Cook for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

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

• Add a splash of water if the sauce is too thick. Taste the curry and season with salt, pepper and sugar.
• In the final 1 min of cooking, stir the peas through the rice to warm through.
• Season to taste with salt and pepper.

• Fluff up the pilau rice with a fork and serve alongside the creamy chicken curry.
• Finish with a sprinkling of coriander.