Instructions

1. Heat the oil in a heavy-based saucepan over a medium het. Cook the chicken for 5 minutes, until browned on all sides. Transfer to a plate. Cook the onion, garlic and ginger for a few minutes until fragrant and the onion has softened. Add the curry past and cook for a minute. Stir in the rice, ensuring that it is well coated.
2. Add the stock and 250ml of water. Bring to the boil and return the chicken to the pan. Cover and cook for 20 minutes on a low heat. Five minutes before the end of cooking, stir in the peas and replace the lid.
3. Serve with natural yoghurt and flatbreads.