Chicken keema

Heat 2 tbsp olive oil in a large, deep-sided frying pan over medium-high heat. Add 500 g chicken mince, 1 roughly chopped onion, 2 tsp garlic puree, 2 tbsp curry powder, 140 g frozen peas and 1 crumbled vegetable stock cube. Cook 5 mins, breaking up the mince with a wooden spoon, until the chicken is browned.

Pour in 120 ml boiling water and keep cooking 15 mins, stirring regularly. Season to taste.

Divide the keema between four shallow bowls and serve with steamed rice.