1 Place the rice in a sieve and rinse well. Return to the bowl, cover with hot water and leave to soak for eight minutes. Thinly slice the onion. Heat the oil in a large saute pan.

2 Dice the potato and add to the pan with the onion. Cut each chicken breast into six and add to the potato pan.

3 Cook over a high heat for two minutes, stirring occasionally until beginning to brown.

4 Crush the garlic into the chicken pan and cook for 30 seconds. Stir in the curry paste and stock, bring to the boil and simmer for 12 minutes until the chicken and potatoes are tender.

5 Preheat the grill to high. Drain the rice and add to a pan of boiling water with the turmeric and some salt. Bring to the boil and cook for 10 minutes until the grains are tender.

6 Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Coarsely grate the cucumber into a sieve, sprinkle over a little salt and set aside for a couple of minutes.

7 Lightly oil the poppadoms and cook under the hot grill for 30 seconds or so on each side until crisp and bubbly.

8 Squeeze the excess liquid out of the grated cucumber and stir into the yoghurt.

9 Chop the mint and stir into the yoghurt with a squeeze of lime juice. Add salt and pepper to taste. Stir the peas into the curry. Spoon the mango chutney into a small serving dish.

10 Stir the cider vinegar and coriander into the curry and check the seasoning. Drain the rice and spoon onto a plate.

11 Spoon the curry over the rice and sprinkle over a little sweet paprika to garnish. Place the poppadoms on a plate and serve with raita and mango chutney.