Method

• Step 1

  Heat the oil in a large non-stick frying pan and fry the chicken over a high heat for 6-7 minutes until lightly browned. Remove with a slotted spoon and set aside

• Step 2

  Add the onions and fry for 8-10 minutes until golden and caramelised

• Step 3

  Add the garlic, if using, and cook for a further 2-3 minutes. Remove half the onions and set aside

• Step 4

  Add the curry powder and pepper to the remaining onions and cook for 1-2 minutes stirring continuously. Return the chicken to the pan with the soup and add 150ml / ¼ pint water. Bring to the boil and stir well

• Step 5

  Cook the rice according to the packet instructions. Drain well and tip over the chicken mixture so it is covered

• Step 6

  Mix together the ground turmeric and 1 tbsp water. Drizzle randomly over the top of the rice

• Step 7

  Cover with a tightly fitting lid and cook for 10 minutes

• Step 8

  Fluff up with a fork and serve scattered with the remaining onions and coriander, if using