• To a medium saucepan, add the water(for the rice) and bring to the boil. 
• Add basmati rice, stir, cover with a lid and reduce heat to low. 
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam so don’t peek!

• Meanwhile, cut broccoli (see ingredients), including stalk, into small florets.
• In a large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Season with salt and pepper, then transfer to a bowl.
TIP: Chicken is cooked through when it’s no longer pink inside. 

• Return the frying pan to medium-high heat with a drizzle of olive oil. 
• Cook broccoli, tossing, until tender, 4-5 minutes.
• Add garlic paste and mild curry paste, then cook until fragrant, 1 minute. 
• Stir in cream (see ingredients) and the water (for the curry). Simmer until 
slightly thickened, 1-2 minutes.
• Add cooked chicken to the curry and stir to combine. Season to taste. 

• Divide rice between bowls, then top with creamy Indian chicken curry to serve. Enjoy!

ELEVATE ME: If you've added extra ingredients to this recipe, roughly chop roasted almonds, then top curry with Greek-style yoghurt, almonds and torn mint to serve.