Mimi's Curry Spiced Chicken Breast

While the rice cooks, put the flour (see pantry for amount) and North Indian style spice mix in a shallow bowl. Season with salt and pepper, then mix to combine.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick.

Add the chicken to the bowl of spiced flour, then toss to ensure an even coating. Repeat for the other breast(s).

Discard any spiced flour left in the bowl. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

Once the oil is hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a board, cover with foil, and allow to rest while you make the sauce.

Wipe out the (now empty) pan and pop on medium heat.

Once hot, add the tikka paste and tomato puree to the pan. Cook, stirring, for 1-2 mins.

Stir in the chicken stock paste, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then lower the heat. Simmer until thickened, 2-3 mins.

Once thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. 

Mix in the creme fraiche until combined, then remove from the heat. Add a splash of water if it's a little too thick.