Step 1

For curry, heat oil in a large, heavy based pan and gently fry onion and garlic for 3 minutes until soft.

Step 2

Add chicken and spice blend and increase heat to medium, stirring continuously to coat the chicken.

Step 3

After a few minutes, reduce heat again, add yoghurt, chutney, tomato paste, ketchup, almonds, coconut milk and salt.  Stir to combine for 2 minutes.

Step 4

Cook over low heat for 12-15 minutes until chicken is just cooked through (breast will become dry if overcooked).  Stir through spinach leaves and cook for a further 5 minutes.  Keep warm.

Step 5

For cauliflower rice, blitz cauliflower in a food processor until broken down into rice-sized pieces (or buy pre-prepared cauliflower rice).  Heat oil in a frying pan, then add cauliflower with saffron (and soaking liquid) and cinnamon.  Stir for 5 minutes and season to taste.

Step 6

For coriander yoghurt, blitz all ingredients in a small food processor.

Step 7

Serve all of the above with poppadoms.