• 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, trim and roughly chop baby broccoli. • 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 (cook in batches if your pan is getting crowded). • 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 (see ingredients), 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.