Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the red onion. Halve the peppers and scoop out the seeds and white pith. Cut the peppers into thick slices. Slide the onion and peppers into a bowl. Add 1 tsp garam masala, a pinch of salt and pepper and 1 tsp olive oil. Toss the veg in the oil and seasoning to coat. Set aside.

Pour 1 tsp olive oil into a large frying pan and warm to a medium-high heat. Rub 1 tsp garam masala and a little salt and pepper into the chicken thighs. When the pan is hot, add the chicken, skin-side down, and fry for 3-4 mins, till golden underneath. Turn the chicken over and fry for another 3-4 mins.

Pop the fried chicken into a large roasting tin and add the veg, arranging it around the chicken. Slide the tin into the oven to roast for 20-25 mins, till the chicken is cooked through and the veg is tender.

Meanwhile, peel and thinly slice the garlic. Thinly slice the coriander stalks, keeping the leaves to one side. Rinse the rice under cold water. Fill and boil the kettle.

Add half of the butter to a small pan set on a medium heat. Slide the garlic and coriander stalks into the pan. Add 1 tsp turmeric and add a little salt and pepper. Fry for 1 min, stirring. Tip in the rice and pour in 300ml boiling water. Pop a lid on the pan and bring it to the boil, then turn the heat right down and very gently simmer for 8 mins till the rice has absorbed all the water. Take the pan off the heat and set aside for 5-6 mins, lid on, to steam the rice and finish cooking it.

When the rice has steamed for 5 mins, stir in the remaining butter. Squeeze in the juice from half of the lemon. Divide the rice between 2 warm plates and top with the chicken and veg. Top with coriander leaves and serve with wedges of the remaining lemon on the side for squeezing.