Cheesy Bombay Chicken Aloo Inspired Gratin

While your potatoes are cooking, peel and grate the garlic (or use a garlic press). 

Halve, peel and thinly slice the onion. Grate the Cheddar.

Pop the spinach into a colander in your sink. Once the potatoes are cooked, carefully drain in the colander to wilt. TIP: Transfer the cooked potatoes in a single layer on a baking tray to cool down faster if needed.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and onion to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 

Cook until browned all over, 5-6 mins. Turn occasionally. Add the korma curry paste and garlic and fry for 1 min more. 

Stir through the creme fraiche, vegetable stock paste and water and sugar for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat so the sauce simmers gently. Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle

Lay half of the cooked potato slices and spinach into an appropriately sized ovenproof dish, then pour over half the creamy curried sauce.

Repeat the process with the remaining potatoes, spinach and sauce.

Sprinkle the Cheddar cheese on top. Bake on the top shelf of your oven until golden brown and bubbly, 10-15 mins. TIP: Put the dish onto a baking tray to catch any drips.

While your gratin bakes, trim the cucumber, then cut into small 1cm pieces.

Add the cucumber to a medium bowl with the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper and toss to coat.