Add the grated ginger and garlic, soy sauce, turmeric, coriander, cayenne pepper and honey in a bowl. Mix.

Cut the chicken into chunks and add to the bowl. Stir gently to coat all the chicken in the marinade.

Cover the bowl with plastic wrap, and leave for as long as you've got before cooking.

Make the peanut sauce by mixing all the ingredients together in a bowl. Cover and set aside. Rinse and soak the rice for 30 minutes.

Preheat the grill to high, thread the chicken on to the skewers.

To cook the rice, heat some oil in pan and add the celery seeds, sesame seeds, turmeric, cinnamon stick and raisins, stir for a few seconds then add the grated carrot.

Add the soaked, drained rice to the pan and sauté to coat and toast slightly, then add 400ml cold water, stir to mix then cover and turn the heat to the lowest setting.

While the rice is cooking cook the chicken for 4-5 minutes then turn, baste with marinade and cook for another few minutes until cooked through and slightly charred.

The rice is cooked when all the water has been absorbed. Fork through, then serve with the chicken and the peanut sauce. You could add some green beans if you wish, dressed with soy sauce and lemon juice.