I’m always in favour of the one-pot supper and this one takes little preparation too.

Ingredients - serves 4

400g diced chicken
1 onion, peeled & chopped
2 tbsp olive oil
2 tbsp pistachios
2 tbsp currants
1 tsp medium curry powder
250g basmati rice
500ml chicken stock
salt, pepper
2 tbsp finely chopped coriander

Method

1 Heat the oil in a saucepan and fry off the onion gently for 5-6 minutes until softened. Add the diced chicken and fry for a further few minutes to colour the outside. Fold in the curry powder, currants, pistachios and rice and cook gently for another couple of minutes so that the rice is coated with oil.

2 Season with salt and pepper, pour in the chicken stock and bring to a simmer then cover with a lid - cook for 20 minutes. Remove the lid, fold in the chopped coriander and serve.