Chicken Tikka Masala with Basmati Rice

Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

In a frying pan, add 1/2 the marinating spices and toast for 1 minute or until aromatic.

Tip the spices into a bowl.

Peel and finely chop the garlic and ginger.

Roughly chop the fresh coriander (reserving the stems) and brown onion.

Zest and juice the lemon* reserving the correct amount.

Roughly chop the onion.

Chop the chicken breast into bite sized pieces.

Add the lemon zest and juice, 1/2 of the garlic, ginger and 1/3 yoghurt into the bowl with the spices. Mix to combine.

Add the chicken breast and stir to coat. Season well with salt.

Cover the chicken and leave in fridge to marinate.

Heat the olive oil in a saucepan over medium to high heat.

Add the onion, remaining garlic, red chilli and 3/4 of the coriander (including all the stems). Cook until turning golden.

Add the ground coriander, turmeric and reserved marinating spices, cook until aromatic.

Pour in the tomatoes and the correct amount of stock.

Simmer for 5 minutes, using a wooden spoon to break apart the tomatoes.

Add the rice to the salted water and cook until tender (11mins).

Stir in the coconut milk and simmer for 8-10 minutes.

In another frying pan heat some olive oil.

Add the marinated chicken and cook until browned on the outside and cooked through.

Add the cooked chicken to the curry sauce and stir through. Season with salt to taste.

Garnish the curry with reserved coriander and stir through reserved yoghurt if desired.

Drain the rice and distribute among serving plates.

Distribute the chicken and curry sauce among serving plates.