Easy Chicken Matar Saag Curry

a) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the garlic, tomato puree and pasanda style seasoning. Fry for 1 min.

a) Add the diced chicken, water for the curry (see pantry for amount), chicken stock paste and creme fraiche to the frying pan. Stir to combine. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

b) Bring to a boil, then lower the heat.

c) Simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Once the chicken is cooked, add the mango chutney and peas to the curry.

b) Season with salt and pepper.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat. 

b) Stir in the butter until melted (see pantry for amount).

c) Taste and add more salt and pepper if needed.