Cook the rice. Add your rice to a pot you have a lid for, then add a pinch of salt and double the amount of water (based on your rice). Set it over medium-high heat and when you see foamy bubbles on top, pop the lid on. Turn the heat right down and let it cook for 12 minutes. After this, remove the pot from the heat but keep the lid on until you’re ready to serve.

Cook the onion, garlic and ginger. While the rice is cooking, toss the diced chicken with a pinch of salt, then start the curry sauce. Melt the butter in a high-sided pan over medium heat, then add the sliced onion and a pinch of salt. Cook for about 5 minutes, until it softens up nicely. Add the crushed garlic and ginger and stir through the onion.

Add the chicken and spices. Transfer the diced chicken to the pan, and cook for about five minutes on each side – it doesn’t need to be fully cooked at this point as it’ll continue to cook in the sauce, you just want to ‘seal’ the chicken. Add the chilli flakes, cumin, coriander, garam masala and paprika, and stir it through the chicken to coat it all over for another minute.

Simmer the curry. Add the tomato paste, tomato passata and a splash of water (about 1/4 cup). Stir, then bring the sauce to a simmer. Lower the heat, then let it simmer for about 10 minutes, uncovered until it starts to thicken up. 

Finish the curry. Once the sauce has thickened slightly, add the sliced red and green peppers and stir through the sauce. Let the curry cook for another 5 minutes, then remove from the heat. Taste, and add a little more salt if needed. Divide the rice between plates, then pile the curry on top. Finish with a scattering of cilantro leaves if you like, and dig in.