Chicken Korma With Spinach Brown Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air and boil a kettle

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite, once cooked, drain, return it to the pot and keep covered until serving

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden

Once toasted, transfer to a small plate and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Peel and finely chop your brown onion

Chop your creamed coconut roughly (if required!)

Crush your cardamom pods open by squashing them with the side of a knife and discard the outer green pods

Return the reserved pan to a low heat with a drizzle of vegetable oil

Once hot, add the chopped onion with a pinch of salt and sugar and cook for 5-7 min or until the onion has softened and caramelised (Doubled your protein? Use 2 pans!)

Whilst your onion is caramelising, dissolve your chicken stock mix, chopped creamed coconut, and tomato paste in 200ml [250ml] [350ml] boiled water – this is your tomato stock

Chop your chicken into rough, bite-sized pieces, then once the onion has caramelised, add the chopped chicken and cook for 2-3 min or until lightly browned all over, once lightly browned, add your mango chutney with your ground turmeric, ginger paste, garam masala and cardamom seeds and cook for 2-3 min or until fragrant

Increase to a medium heat, add the tomato stock and cook, covered, for 12-15 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your chicken korma

Meanwhile, wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can, then chop roughly

Add the chopped spinach and a pinch of salt to the cooked rice and give everything a good mix up – this is your spinach rice