Pre-heat oven to 220°C/200°C fan/gas mark 7 (+10 mins).

1.Remove film but leave the chicken Madras and rice in their wooden trays. Unfold the foil and tightly wrap over the top of the rice.

2.Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 30 mins (if cooking from frozen cook for an extra 10 mins)

3.Leave to stand for 2 mins before serving. Make sure it’s piping hot.

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This recipe includes some raw ingredients and isn’t suitable for microwaving. The chicken Madras and rice is best cooked fresh but can be frozen at home.

Cooked rice (water, rice), chicken (22%), tomatoes, coconut, onions, butter (milk), tamarind chutney (jaggery, tamarind, salt, cumin, chillies, dried ginger, acidity regulator: acetic acid, black pepper, cardamom, cinnamon, cloves), ginger purée, rapeseed oil, mango chutney (sugar, mangoes, salt, acidity regulator: acetic acid, cayenne pepper, ginger, garlic), lemon juice, garlic purée, red chillies, tomato purée, salt, cornflour, ground coriander, ground cumin, parsley, mustard seeds, ground chillies, curry leaves, ground turmeric, sunflower oil, ground cardamom, colour: paprika extract, ground fenugreek, ground ginger, cardamon seeds, black pepper, ground cinnamon, ground dill, coriander seeds, ground fennel, ground cloves.

Secret ingredient: obsession.

WARNING: Although we do our very best to take out all the bones, some may remain.

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For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts, sesame, gluten and celery.

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