Chicken Tikka Masala & Coriander Rice

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

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

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your chicken and cook for 3 min on each side or until golden

(Doubled your protein? Use 2 pans!)

Once the chicken is golden, add the sliced onion to the pan and cook for 3-4 min or until softened

Once softened, add your ginger paste with the chopped garlic and your tomato paste, garam masala and curry powder

Add a pinch of salt and cook for 1-2 min or until fragrant

Dissolve your chicken stock mix in 150ml [200ml] [250ml] boiled water

Add the chicken stock and chopped tomatoes to the pan, give everything a good mix up and bring to the boil

Once boiling, reduce the heat to medium-low and cook for 10-12 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened

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

Rinse the wilted spinach under the cold tap until it's cool

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

Chop your coriander finely, including the stalks

Add half the chopped coriander (you'll use the rest later!) and a pinch of salt to the cooked brown rice and give it a good mix up – this is your coriander rice

Once the sauce has thickened, add the wilted spinach and half your natural yoghurt (you'll use the rest later!) to the pan and give everything a good mix up – this is your chicken tikka masala