Chicken Tikka Curry and Cardamom Rice

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on a medium-high heat. Once the oil is hot, add the bell pepper and diced chicken thigh to the pan and season with salt and pepper. Fry until golden brown on the outside, 5-7 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.

Once the chicken has browned, add the garlic and tikka paste, stir-fry for 1 min. Stir in the passata and water for the curry (see ingredients for amount). Bring to a boil then turn the heat down to a simmer. Cook until slightly thickened, 8-10 mins. TIP: Add a splash of water if the curry is a bit too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the curry has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Stir in the creme fraiche and bring to a boil. Remove from the heat.

Remove the cardamom pods from the rice and fluff it up, stirring through half of the coriander. Share the rice between your bowls topped with the chicken curry and remaining coriander. Enjoy! IMPORTANT: Reserve 1-2 tablespoons of rice and 2 spoonfuls of chicken curry for each wrap (pop in the fridge if you are making your lunch the following morning).