Ginger & Chilli Chicken Brothy Rice

Grate half the garlic into a large bowl, then squeeze in the juice of half the lime and season with salt. Add the chicken and marinate in the fridge for at least 30 mins.

Meanwhile, finely slice the remaining garlic, cut the ginger into matchsticks and finely slice the chilli.

Place a frying pan with a drizzle of oil over a medium heat. Once hot, add the marinated chicken and cook on both sides until slightly charred and cooked through (this will take 10-15 mins, depending on the thickness of your chicken). Transfer the chicken to a plate to rest.

Add the ginger, garlic and chilli to the pan, fry for 3 mins, then add the curry powder. Cook for 1 min. Pour in the water and simmer for 5 mins. Remove from the heat and finish with juice of the remaining lime half and season with salt.

Pick the herb leaves and finely slice the red onion. Combine in a bowl.

Reheat the cooked rice and divide between serving bowls. Pour in the curry broth and top with sliced chicken and a scattering of herb salad.