Golden Turmeric Chicken with Rice & Broccoli

Stir 1½ teaspoons of the turmeric into most of the yoghurt in a bowl, along with the juice from half the lemon and a pinch of salt. Turn the chicken breasts through this mixture until fully covered, then set them aside for a minimum of 10 minutes, using the time to prepare everything else.

Give the basmati rice a rinse under cold water. Tip it into a saucepan, cover with double the rice's volume in cold water and add a pinch of salt, then bring everything to the boil. Drop to your lowest heat setting, put a lid on and let it simmer for 12 minutes untouched, then take the pan off the heat and let it sit, still covered, for 5 more minutes.

Get the olive oil hot in a large frying pan or griddle over medium-high heat, then lay the marinated chicken breasts in and cook 6 to 7 minutes on each side, checking there's no pink left in the middle. Once cooked, rest the chicken for 3 minutes before cutting it into slices.

While that resting happens, cut the ends off the broccoli and drop it into a pot of boiling water for 3 to 4 minutes, just enough to take the raw edge off. Tip it into a colander to drain.

Whisk together what's left of the yoghurt, the mango chutney and the final ½ teaspoon of turmeric to build a drizzling sauce, and slice the other lemon half into wedges.

Break the pomegranate in half and knock the seeds free over a chopping board using the back of a spoon. Build each plate with rice topped by the sliced chicken, broccoli on the side, a spoonful of the mango yoghurt sauce over the top, a scattering of pomegranate seeds, and the lemon wedges served alongside.