Step 1

a) Boil a full kettle. b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Step 2

a) While the rice cooks, halve, peel and chop the onion into small pieces. b) Peel and grate the garlic (or use a garlic press). c) Halve the chilli lengthways, deseed, then finely chop.

Step 3

a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) Once hot, add the onion and cook, stirring, until softened, 3-4 mins.

Step 4

a) Stir in the korma style paste, garam masala, garlic and half the green chilli (careful, it's hot - add less if you don't like heat). Cook, stirring, for 1 min. b) Stir in the chicken, passata, water for the sauce (see ingredients for amount) and chicken stock paste. Bring to the boil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. c) Lower the heat slightly and simmer until thickened, 8-10 mins.

Step 5

a) Once thickened, add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins. b) Simmer until the sauce has reduced slightly and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. c) Stir through the mango chutney and butter (see ingredients for amount). d) Taste and season with salt and pepper if needed.

Step 6

a) Fluff up the rice with a fork, then divide between your bowls. b) Top with the chicken curry. c) Finish with a sprinkle of the remaining green chilli. Enjoy!