Chicken Breast and Spinach Curry

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.

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

a) Add the korma style paste, garam masala, garlic and half the green chilli (careful, it's hot - add less if you don't like heat).
b) Cook, stirring, for 1 min, then add the chicken, passata, water for the sauce (see ingredients for amount) and chicken stock paste, then bring to a simmer. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
c) Season with salt and pepper and simmer until thickened, 8-10 mins.
d) Meanwhile, roughly chop the coriander (stalks and all).

a) 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, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Stir through the mango chutney, butter (see ingredients for amount) and half the coriander.
d) Taste and season with salt and pepper if needed.

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