Chicken and Spinach Curry

a) Peel and grate the garlic (or use a garlic press).

b) Halve the green chilli lengthways, deseed, then finely chop (see ingredients for amount).

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

b) Once hot, stir in the korma style paste, North Indian style spice mix, garlic and half the green chilli (add less if you'd prefer things milder). Cook, stirring, for 1 min.

a) Stir in the diced chicken, passata, water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and season with salt and pepper.

b) Lower the heat slightly and simmer until the sauce has thickened and the chicken is cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) Once thickened, add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the mango chutney and butter (see pantry for amount).

c) Taste and season with salt and pepper if needed.