Chicken Dopiaza Curry

Heat a drizzle of oil in deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount). 

When the butter has melted, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 6-7 mins.

Next, add in the turmeric and half the garlic. Fry until fragrant, 1 min. 

Stir the rice into the pan until coated in the turmeric and garlic, 1 min more.

Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

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

Once the oil is hot, add the diced chicken and onion to the pan and season with salt and pepper. 

Cook until browned all over and the onion has softened, 6-8 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the North Indian style spice mix and remaining garlic, fry until fragrant, 1 min more. Add a drizzle more oil if it's looking a little dry.

Once fragrant, stir in the onion marmalade, passata, chicken stock, 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: The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked through and the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Remove the curry from the heat and stir in half the Greek style yoghurt.  Taste, season with salt, pepper or sugar if you feel it needs it.