• Preparation: 10 minutes
• Cooking time: 20 minutes
• Serves 4, costs under £3.50

• 1 large onion
• 1 ½ tablespoons curry powder
• 3 teaspoons turmeric
• 1 chicken stock cube
• 1 tablespoon vegetable oil
• 1 teaspoon garlic puree or 1 garlic clove
• cornflour to thicken
• 400g chicken breasts
• 200g uncooked long grain rice

Allergy disclaimer: Always check the label of each ingredient for allergen information.

1. Cook rice as per the instructions on the packet.
2. Add oil, diced onions and garlic to a pot and gently fry. Mix in turmeric and curry powder and cook for a few minutes.
3. Add 400g of diced chicken and cook for 5 minutes to seal the chicken.
4. Dissolve the stock cube in 500ml of water and add to the pot.
5. Simmer until the chicken is cooked through - approx 15 minutes.
6. Add a little water to 3 tablespoon of cornflour to make a paste. Add to the sauce and stir to thicken. Repeat until you achieve your desired thickness and season to taste.