Butter chicken with potatoes, cauliflower and basmati rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

Gas Hob (100g rice with 150g water)

• Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off and rest for 10 to 15 minutes.

Microwave (100g rice with 200g water)

• Microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: Potatoes and cauliflower (give rice a 5 minute head start)

• Dice the potatoes into small cubes.
• Add some oil to a frying pan over high heat, add in potatoes, season with a good pinch of salt and continue to fry until they are golden brown outside, then take them out and set aside.
• Add a little oil to the same pan and fry cauliflower for a minute over high heat and season with a pinch of salt.
• Add potatoes back in the pan with cauliflower, then add some water to cover just the bottom of the pan, with lid on continuously cook until potatoes and cauliflower are soft to your liking.

Step 3: Chicken and sauce

• Add a little oil to a frying pan and place over medium heat.
• Cook the chicken until 80% done (Gold brown outside and a little soft in the middle).
• Then add sauce in and simmer over low heat until chicken is fully cooked.
• Then add in potatoes and cauliflower, stir well.