Coconut and turmeric chicken

1. Place rice in a large pot with 2 1⁄4 cups water and a little salt. Bring to a boil over a high heat, then cover and reduce to lowest heat. Cook for 13 minutes then turn off the heat and allow to stand without lifting the lid.

2. While rice is cooking, peel and dice the kumara into 2-3cm pieces. Set aside.

3. Cut chicken into bite-size pieces (2-4cm). If using pre-diced chicken, you will not need to cut it up. Season chicken with ½ tsp salt and several grinds pepper Set to one side.

4. Using a pot large enough to hold the sauce, chicken and vegetables, place Annabel’s Go To Sauce, 1 cup water, 1⁄2 tsp salt and several grinds of pepper and bring to a boil, stirring until smooth.

5. Add the diced kumara. Cover and simmer for 5 minutes.

6. Add chicken and stir to combine. Bring sauce back to a simmer. Cover and simmer another 6 minutes or until chicken is cooked through, stirring occasionally.

7. While chicken and kumara cook, boil a large jug of water. Cut broccoli into small florets and place in a heatproof bowl with a pinch of salt. Pour over boiling water to cover, stand for 2 minutes. Drain broccoli and add to the chicken pot. Bring back just to a simmer before serving. Check seasoning and adjust to taste with salt and pepper. Mix through most of the nuts.

To Serve:

• Fluff the rice with a fork. Divide between 4 serving bowls. Spoon the chicken, vegetables and sauce over the top and sprinkle remaining with nuts. Enjoy!

Optional:

• If using a handful of the coriander or the greens of the spring onions as a garnish, roughly chop through and sprinkle over to serve.