Method

Prep Time: 10 minutes 
Cooking Time: 25 minutes
Serves: 4

1. Heat oil in a large frying pan or wok and fry onion, chicken, paprika, chilli, turmeric and garlic for 3-4 minutes.

2. Add in rice and tomato paste then stir for a further 2 minutes and turn heat to low.

3. Add stock and water, a cup at a time, to the pan and stir regularly until liquid soaks into the rice.

4. Add in prawns five minutes before serving, and finish with parsley.

5. Season with a wedge of lemon and cracked pepper.

Nutrition per serve: 1885 kilojoules (450 calories), 7g fat (including 1g saturated fat), 67g carbohydrate (including 4g sugars), 3g fibre and 620mg sodium