Palak Chicken Curry

Meanwhile, peel and grate the garlic (or use a garlic press).

Pop the diced chicken into a medium bowl.

Sprinkle over the flour and salt (see pantry for both amounts). Toss together so the chicken is nicely coated. 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 hot, fry the chicken until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, clean out the cornflour bowl. Once the chicken is cooked, transfer it to the (now clean) bowl and set aside for later.

Wipe out the (now empty) pan and pop back onto medium heat with a drizzle of oil. 

Add the garlic, korma curry paste and curry powder. Fry for 30 secs.

Next, stir in the vegetable stock paste, mango chutney and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat. 

Add the chicken back into the pan and simmer until the liquid has reduced slightly, 2-3 mins. 

Stir in the creme fraiche and butter (see pantry for amount).

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Season with salt and pepper and remove from the heat.

Add a splash more water if you feel it needs it.