Heat the chicken stock in a saucepan and bring to a simmer. Take a separate, large pan with a tight-fitting lid and place onto the stove. Turn the heat to medium and add the butter. Once melted, add sliced onion and bay leaf and cook for 5-6 minutes with a pinch of salt to allow the onion to soften and slightly colour.

Add the turmeric, diced chicken breasts, balti curry paste and stir well. Seal the chicken on all sides and allow the spices to cook out in the curry paste for around 5 minutes.

Stir in the washed rice, raisins and cashew nuts (If using, you could toast these separately to release a little more flavour, then add them to the rice if you wish). Pour in the hot chicken stock, bring to a boil, add the peas then place on a tight-fitting lid. Turn the heat to low and cook for 10 minutes, until the rice is cooked through and fluffy.

Allow the rice to stand, with the heat off for a further 5 minutes before stirring through the chopped coriander and serving.