• 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 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, halve, peel and chop the shallot into small pieces.
• Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. 
• Cut the tomato into 1cm chunks.
• Roughly chop the coriander (stalks and all).

• Place a (separate) large pot over high heat with a drizzle of oil.
• Add the chicken, garam masala, chopped pepper and half the chopped shallot. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Season with salt and pepper.
• Fry until chicken is browned all over, 5-6 mins. Stir occasionally.

NOTE: Swapping to paneer? Chop the paneer into 2cm cubes. Season as instructed and follow the recipe as written.

• Reduce the heat to medium-high.
• Add the passata and stock.
• Cover and simmer for 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• When 2-3 mins of cooking time remain, stir in the harissa paste and ½ tsp sugar (per 2P).
• Taste and season with salt, pepper and sugar.

• While the curry simmers, mix the diced tomato, remaining shallot and yoghurt together in a bowl. 
• Mix well then season to taste with salt and pepper.

• Fluff up the rice with a fork and divide between bowls. 
• Top with the chicken jalfrezi.
• Serve the cooling tomato raita alongside. 
• Garnish with a sprinkling of chopped coriander.