Pumpkin and Carrot Butter Chicken with Turmeric Broccoli Rice

Steps

1. a full kettle to the boil.
2. Heat a drizzle of oil in a small pot on medium heat. Fry onion for 3 minutes until soft. Add turmeric and rice and continue cooking, stirring constantly, for a further 1 minute.
3. Add water and a good pinch of salt and bring to the boil. As soon as it boils, cover with a tightfitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8‚ minutes. Do not lift lid during cooking.
4. Pat chicken dry, cut into thin strips and season with salt and pepper. Heat a drizzle of oil in a medium frypan on high heat. Cook chicken for about 3 minutes or until browned and just cooked through. Remove chicken from pan and set aside. Reduce heat to medium, keep pan on heat.
5. Add a drizzle of oil to pan. Cook onion, carrot, pumpkin and chilli flakes (if using) for about 5 minutes until softened, stirring frequently. Add butter chicken sauce, stock and cooked chicken to pan and simmer for 1–2 minutes, until heated through.
6. Place diced broccoli in a heatproof bowl and pour over boiling water to cover. Cover and leave for 3 minutes, then drain and toss through rice.
7. Spoon turmeric broccoli rice onto each plate and spoon over pumpkin and carrot butter chicken. Garnish with parsley.