Rinse the basmati rice in a sieve under cold running water. Bring a pot of water to boil. Add the rice and cook until the water is back to boil. Lower to medium heat. Cook for a further 12 minutes.

Heat a frying pan on high. Once hot, add the chicken and cook for 5 minutes, until sealed.

Crush the ginger and half of the mangetout. Add the tomato puree, curry spice, ginger and garlic to the chicken.

Fry for one minute. Add 50ml of water and the chicken stock. Simmer for 8 minutes. Once the chicken sauce has thickened, add the creme fraiche.

Bring it to a boil and then add the butter. Stir until it's melted and then take it off the heat.

heat another pan, add the mangetout and fry for 3 minutes.

Add the rest of the garlic and the mustard seeds and fry for another 1 minute.

Place the cooked rice into two bowls, add the chicken and sauce, and then top with the cooked mangetout.