In a medium pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Roughly chop cilantro. Thinly slice chili.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If needed, add a splash of water to help pepper and onion soften.

Stir in garlic; cook until fragrant, 30 seconds.

Turn off heat; transfer to a plate. Wash out pan.

While veggies cook, open package of chicken* and drain off any excess liquid. Place chicken in a medium bowl and toss with yogurt, half the garam masala (all for 4 servings), salt, and pepper until evenly coated.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned all over, 2-4 minutes (it’ll finish cooking in the next step). Reduce heat to medium.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

To the same pan, stir in curry sauce, paprika, stock concentrate, ½ cup water (1 cup for 4 servings), 1 TBSP butter (2 TBSP for 4), and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cook until sauce has thickened and chicken is cooked through, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water.

Add veggies and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.

Fluff rice with a fork. Divide between shallow bowls or plates.

Top with chicken and sauce. Sprinkle with cilantro and sliced chili if desired. Serve.