Vindaloo Style Chicken Curry

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the ginger. Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan over medium high heat. Once hot add the chicken and stir fry until golden brown all over, 5-6 mins. Add the onion and cook until soft, a further 3-4 mins. Add the garlic, chilli, ginger and remaining Goan curry powder. TIP: Add less curry powder and chilli if you don't like heat - they are very spicy! Cook, stirring, for 1 minute.

Add the passata, water (see ingredients for amount), chicken stock powder, tomato puree and honey to the pan with the chicken. Season with salt and pepper, bring to a simmer and cook until thick and tomatoey, 7-9 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Add the spinach to the curry a handful at a time until wilted. Bring to the boil and simmer until the sauce has reduced slightly and the flavours have developed, 3-4 mins. Taste and season with salt and pepper if you like.