In a sieve, rinse the rice under running water for 10 seconds, pour into a bowl and cover with cold water to soak for 30 minutes. Peel and chop the onion into small cubes, then peel and chop the garlic and ginger into very small pieces.

Heat the oil in a large non-stick saucepan over a medium heat. Add the onions and stir for 3 minutes. Chop the tomatoes into cubes and chop the chillies. Cut the red pepper into medium-sized pieces and set aside. Once the onions are translucent, add the ginger and garlic and cook for 2 minutes.

Add the chopped chillies and tomatoes to the pan, followed by the ground turmeric, ground coriander, ground cumin and chilli powder. Stir well. Add 50ml of water and cook for 5 minutes.

Cut the chicken into small chunks and add to the pan. Cook for 15 minutes, stirring occasionally. Add a splash of water if required to stop it from sticking. Bring a saucepan of water to the boil. Drain the rice and add it to the pan. Cover and simmer for 10 minutes.

Once the chicken is cooked, add the red pepper pieces to the curry pan with another 125ml of water. Cover and simmer for 5 mins. Chop the coriander leaves into small pieces and add most of them to the curry (keep some coriander back to garnish the dish).

Add the garam masala powder to the curry pan. Simmer for 2 minutes for the flavours to combine. Once cooked, drain the rice. Serve the curry and rice together and garnish with the rest of the chopped coriander leaves.