A quick and super tasty dish inspired by Indian cuisine. With chicken, plenty of spice and served with piping hot rice, naan bread and mango chutney. Enjoy!

Directions

Chicken

1. Preheat your oven to 200 degrees convection, boil the rice following directions on the packet, and roast the nuts on a dry pan. Finely chop the garlic and mix with salt, cumin, curry, cinnamon and yoghurt naturel. Coat the chicken fillets well in the yoghurt mixture and let them marinate while you sort out the sauce.

Sauce

2. Finely chop onion, garlic and ginger. Wash the bell pepper, remove the seeds and roughly dice it. Cook onion, garlic and ginger for a few minutes with a dash of olive oil in a deep pan or pot. Add red pepper, garam masala, cumin, tomato purée, chopped tomatoes and water and leave to simmer.

3. Place the chicken fillets on a baking tray with baking parchment. Pour the rest of the yoghurt mixture into the sauce - remember to let it boil for a few minutes after! Ovenbake the chicken for 15-20 minutes, until cooked through.

4. Cut chicken fillets into bite-sized chunks and add to the sauce along with single cream. Let the sauce heat all the way through, and season with salt, pepper and a dash of honey if you like. Serve with rice, naan, mango chutney and cashew nuts, and a sprinkle of herbs on top if you're feeling fancy.