Cook the chicken breast with salt, pepper, turmeric, carrot, one onion, and garlic until tender.

Shred the cooked chicken and strain the broth, reserving it for later.

Chop the remaining onion and sauté it with salt, pepper, and turmeric until softened and lightly golden.

Dice the red bell pepper, add it to the onion, and continue sautéing.

Add the tomato paste and sauté briefly to enhance its flavour.

Stir in the bulgur wheat, then add 4 cups of liquid in total, using a combination of the reserved chicken broth and water.

Once most of the liquid has been absorbed, add the shredded chicken, sweetcorn, and cooked green peas. Mix gently to combine.

1. When all the liquid has been absorbed, reduce the heat to low, cover the pot, and let the bulgur steam for 10 minutes before serving.