• 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.
• Cook for 10 mins then remove from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and chop the onion into small pieces.
• Trim the tip of the broccoli. Cut head into florets and stem into 2cm pieces.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• 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, shifting occasionally, 6-8 mins. IMPORTANT: Wash hands after handling raw chicken and its packaging.
• Season with salt and pepper.

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

• Once the chicken has browned, add the onion and cook, stirring occasionally, until softened, 3-4 mins.
• When the onion has softened, add the North Indian spice mix, korma paste, stock and 150ml water (per 2P).
• Give everything a good 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 coconut milk and stir until completely warmed through.
• Season to taste with salt, pepper and sugar.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

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