Prepare the vegetables –finely chop the onion, roughly chop the tomatoes, peel and finely chop or grate the garlic and ginger. Cut the chicken breasts into bite-sized pieces.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the chopped onion and cook for 3-4 minutes or until beginning to soften. Add the chopped chicken and cook for a few minutes or until browned all over.

Meanwhile, add a knob of butter to another sauce pan with a lid over a medium heat. Once melted add the rice with a pinch of the ground turmeric (save the rest for later). Cook for 30 seconds or until the grains are coated in the spices. Add 300ml cold water and the sultanas and bring to the boil over a high heat.

While waiting for the rice to boil, add the tomatoes, garlic, ginger and remaining turmeric, tomato puree and garam masala to the chicken and cook for 1 minute or until fragrant.

Once the rice is boiling reduce the heat to very low and cook, covered for 10-15 minutes or until all the water has absorbed and the rice is cooked – this is your sultana rice. Now crumble in the stock cube to your chicken and add 225ml boiled water. Bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 5–10 minutes further ensuring the chicken is cooked through.

Remove the pan from the heat and stir through the cream –this is your mild chicken curry. Serve the curry with your sultana rice and enjoy!