Tip the rice into a bowl, cover with cold water and set aside to soak. If any pieces of chicken are large, halve them to make bite-size chunks. Put a large pan on a medium heat for 1 min, then add ½ tbsp oil and the chicken. Fry for 8 mins, turning once or twice, till the chicken is browned all over.

While the chicken fries, peel and finely chop the onion. Halve the pepper, scoop out the seeds and white pith, then roughly chop the pepper. Add the chopped veg to the browned chicken with 2 tbsp water and a pinch of salt and pepper. Fry for 5 mins, stirring every so often, till the veg look a little glossy and have started to soften.

While the chicken and veg cook, peel and grate the garlic and ginger. Halve the chilli and scoop out the seeds and white pith (or leave them in if you prefer a spicier dish), then finely chop the chilli. Stir the garlic, ginger and chilli into the chicken and veg and cook for 1 min.

Crumble in the chicken stock cube. Add the bay leaf, tomato sauce and peanut butter to the pan, then pour in the cherry tomato passata. Pour in 300ml boiling water. Pop a lid on the pan, bring to the boil and then turn the heat down a little and simmer for 15 mins.

While the stew simmers, drain the rice. Tip it into a small pan and add a pinch of salt and 300ml boiling water. Cover, bring to the boil, then turn the right down and simmer gently for 8 mins till the rice is tender and has absorbed all the water. Take off the heat and leave the rice in the pan, lid on, for 5 mins to steam and finish cooking.

While the rice and stew both cook, tip the peanuts into a dry frying pan and toast over a medium heat for 2-3 mins till the peanuts are browned. Tip onto a chopping board, let them cool for a few mins, then roughly chop them.

Taste the stew and add a pinch more salt and pepper if you think it need sit. Fluff the rice with a fork and divide between 2 large warm bowls. Ladle over the chicken stew, discarding the bay leaf, and garnish with the chopped peanuts and the coriander leaves.