• Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.

• Place a large pot with a tight-fitting lid over medium-high heat with a drizzle of oil.
• Once hot, add the chicken and carrot and season with salt and pepper.
• Fry until the chicken is golden brown on the outside, 4-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

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

• Add the North Indian spice mix and korma curry paste and fry until fragrant, 1-2 mins.
• Add the peas and rice to the pot and mix well to combine. 
• Pour in 400ml water and ½ tsp salt (double both for 4p) along with the stock. 
• Cover and cook for 10 mins.
• Remove the pot from the heat and keep covered for another 10 mins.

• Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
• Mix with the yoghurt.
• Season to taste with salt and pepper.

• Once ready, fluff up the rice with a fork. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Season to taste with salt and pepper.
• Roughly chop the cashews.

• Divide your one-pot curried chicken rice between plates or bowls.
• Scatter the cashews over the top.
• Serve the cooling mint raita alongside.