- Heat a small saucepan over a medium heat and toast the coriander, cumin and mustard seeds for 20 seconds until they become fragrant and begin to pop.
- Rinse the rise well in a sieve and then add to a pan with 250ml of water and a pinch of salt. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 15 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice. This rice can sit happily for up to 30 minutes with the lid on. You can also use microwavable rice for convenience.
- Using a sharp knife, cut the onions in half and peel off the skin, then put each half on a chopping board and cut into slices, keeping the root intact. Then make 2 horizontal cuts, one above the other and finally, chop down across the width of the onion.
- Peel the carrots and turnip and cut into dice. Peel and grate the garlic and ginger on the fine side of a box grater or use a garlic crusher for the garlic if you prefer.
- Heat the oil in a large frying pan with deep sides or a wok on a medium to high heat. Add the onion and cook for 4-5 minutes until softened and just starting to colour around the edges, stirring occasionally with a wooden spoon.
- Meanwhile, cut the chicken into bite-sized pieces with a knife or scissors. Remember to wash your hands and work surface with warm soapy water after handling raw meat.
- Add the chicken o the pan and continue to sauté for 2-3 minutes until sealed and lightly golden, stirring occasionally with a wooden spoon.
- Stir in the curry paste, garlic and ginger until everything is coated. Add the seeds, carrots and turnip with the stock and bring to a simmer, then reduce the heat to low and cook for 10-15 minutes until the chicken and vegetables are just tender.
- Ladle the fragrant rice into bowls and spoon the chicken and ginger curry on top to serve.