Chicken Breast and Spinach Curry

a) Meanwhile, 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.

a) Heat a drizzle of oil in a large frying pan. b) Once hot, add the diced chicken and stir-fry until turning golden, 3-4 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. c) Add the onion and continue to cook, stirring, until the onion is softened, 2-3 mins.

a) Add the korma paste, garlic, half the green chilli (careful, it's hot - add less if you don't like heat), and tomato puree. b) Cook, stirring, for 1 min, add the passata, water (see ingredients for amount) and stock paste and bring to a simmer. c) Season with salt and pepper and simmer until thickened, 6-8 mins. d) Meanwhile, roughly chop the coriander (stalks and all).

a) Add the spinach to the sauce a handful at a time until it's wilted and piping hot, 1-2 mins. b) Simmer until the sauce has reduced slightly, the chicken is cooked and the flavours have developed, 3-4 mins. c) IMPORTANT: The chicken is cooked when it is no longer pink in the middle. d) Stir the mango chutney and half the coriander through the curry. e) Taste and season with more salt and pepper as you like.

a) Stir the remaining coriander through the rice. b) Divide the rice and curry between your bowls. c) Top with the remaining green chilli. d) Enjoy!