Chop the chicken. Peel and chop the onion and garlic. Peel and grate the ginger. Chop the bell pepper and the red chilli (remove the seeds if you prefer it milder). Boil the measured water and dissolve the stock cube in it.

Add the onion, garlic, ginger, bell pepper, red chilli (spicy!), tomato passata, tomato paste and sugar to a blender or a food processor. Blitz until smooth. This is your tomato and vegetable sauce.

Add the basmati rice to a bowl and cover with water. Pour into a colander and drain well.

Heat a pot over a medium-high heat with a generous drizzle of oil. Once hot, add the chicken and fry for 3 min. Add the drained rice and fry for 2-3 min further until the edges of the rice grains start to turn translucent.

Add the tomato and vegetable sauce (made in step 2), the chicken stock and a pinch of salt and pepper. Bring to a simmer, stir once and cover with a lid. Reduce the heat to low and cook for 20 min or until the rice is cooked and the liquid is absorbed.

Finally, gently fold the green peas through the rice. Slice the lemon into wedges. Divide the chicken rice among plates and garnish with the lemon wedges.