Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. Peel the ginger and then halve it. When boiling, add the rice and the half piece of ginger. Cook for 12 mins then drain in a sieve, pop back in the pan and cover with a lid.

Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the chicken, season with salt and pepper and fry until golden brown, 4-5 mins. Stir occasionally. While the chicken cooks, grate the remaining ginger, peel and grate the garlic (or use a garlic press).

Once the chicken is brown, add the tomato puree, garam masala, grated ginger and half the garlic. Stir together, then pour in the water (see ingredients for amount) and stir in the chicken stock powder. Bring to the boil and simmer until reduced by half.

While everything cooks, heat a drizzle of oil in another frying pan on medium high heat. Once hot, add the cabbage and a splash of water. Season with salt and pepper, then fry until nearly tender, 3-4 mins. Stir in the mustard seeds and remaining garlic and cook for 1 minute. Remove from the heat and cover with a lid or tin foil.

Once the sauce has reduced, stir in the sour cream. Bring just to the boil, then stir in the butter until melted. Remove from the heat. Taste and add salt and pepper if you feel it needs it.

Remove (and discard) the ginger from the rice and spoon the rice into bowls. Top with the curry and serve the cabbage on the side. Enjoy!