Diced Chicken Breast Massaman Curry

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

b) Once hot, add the carrot and fry until starting to soften, 2-3 mins. Stir occasionally.

a) While the carrot cooks, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Once the carrot has softened, stir in the garlic, Thai style spice blend and massaman curry paste. Stir-fry for 1 min.

b) Pour in the coconut milk and water for the sauce (see pantry for amount). Add the veg stock paste. Stir until well combined.

c) Bring to the boil.

a) Stir the chicken into the sauce and bring back to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

b) Meanwhile, zest and cut the lime into wedges.

c) For the last 2 mins of cooking, add the spinach to the pan a handful at a time until wilted and piping hot.