Step 1

Slice the onion into chunks and the peppers into strips. Add a splash of olive oil to a large saucepan set over a medium heat (or a wok with a lid), then add the onion and peppers and cook until softened.

Step 2

Crush the garlic, finely chop half of the chilli (or more/less, depending on how spicy you want it!), leaving the other half for topping later, and add to the pan. Dice up the chicken into bite-sized chunks, increase the heat and and stir the chicken through the saucepan. Cook for around 5 mins until slightly browned. Meanwhile, rinse the uncooked rice.

Step 3

Add the curry powder, peanut butter, honey, soy sauce, lime juice and the stock. Stir and bring to the boil, then pour in the rice. Reduce the heat to low then stir, cover and simmer. After 10 mins stir in the coconut milk, re-cover and cook for a further 10 mins or until all of the liquid has been absorbed and the rice is cooked.⁣⁣⁣ Add a little extra water if the liquid has absorbed before the rice is tender. The rice will continue to soak up the liquid once it’s left to stand.

Step 4

While it’s cooking, crush up the nuts, slice the chilli and spring onion. To serve, divide the rice between bowls and top with the nuts, chillies and spring onion.