Indian-style spiced chicken

Method

• 1
  Cook the rice in a large saucepan of boiling water following packet directions and add the peas for the last 5 minutes of cooking. Drain and keep warm.
• 2
  Meanwhile: combine the garam masala and turmeric in a plastic bag. Shake until combined. Add 1/2 the chicken and toss to coat in the spices. Remove the chicken from bag and place on a tray. Repeat with the remaining chicken. Stand for 10 minutes.
• 3
  Heat oil in a large non-stick frying pan over medium heat. Add chicken and cook for 3-4 minutes on each side or until just cooked.
• 4
  Stir the coriander through the rice.
• 5
  To cook the pappadums, place 4 pappadums at a time on a microwave-safe roasting rack or upturned plate. Cook in microwave for 30-second bursts on High/850watts/100% or until puffed.
• 6
  Serve the spiced chicken with the rice and peas, pappadums, yoghurt and chutney