Take your chicken out of the fridge, open the packet and let it air and preheat the oven to 200°C/ 180°C (fan)/ gas 6.

Deseed your peppers (scrape the seeds and pith out with a teaspoon), cut into thin strips then add to a baking tray with a drizzle of olive oil and a pinch of salt.

Give everything a good mix up and put the tray in the oven for 20-25 min or until softened and beginning to char – these are your roasted peppers.

Cut your chicken into large, bite-sized pieces.

Add your curry powder, ground paprika, ground turmeric and the juice of half your lime[s] to a bowl with a drizzle of vegetable oil and a pinch of salt – this is your marinade.

Add the chopped chicken to the marinade and give everything a good mix up, then set aside.

Peel and finely chop your garlic and brown onion[s].

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat.

Once hot, add the chopped onion and cook for 4 min or until softened.

Once the onion has softened, reduce the heat to medium-low and add the chopped garlic and cook for 1-2 min further or until fragrant.

Turn the heat up to high and add the marinated chicken and cook for 4-5 min or until lightly browned.

Meanwhile, dissolve your chicken stock mix in 250ml boiled water.

Add your peanut butter to the stock with 1 tsp sugar and mix everything together – this is your peanut stock.

Crush your roasted peanuts with a rolling pin.

Add your basmati rice and 300ml cold water to a pot with a lid and bring to the boil over a high heat.

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked.

Once cooked, remove from the heat and keep covered until serving.

Once the chicken has browned, add the peanut stock and most of the crushed peanuts (save the rest for garnish!) to the pan and stir everything together.

Once done, remove the roasted peppers from the oven and add them to the pan with the chicken.

Bring to the boil over a high heat and once boiling, reduce the heat to medium-high and cook for 8-10 min or until the sauce has thickened and the chicken is cooked through (no pink meat!).

Cut the remaining lime into wedges.

Serve the mild peanut & pepper chicken curry over the basmati rice.

Garnish with the remaining chopped peanuts and a lime wedge.