Fiery Ruby Chicken Curry & Brown 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

Meanwhile, boil half a kettle

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

Once hot, add your diced chicken breast and cook for 3-4 min or until lightly browned

While the chicken is cooking, peel and finely chop (or grate) your garlic

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

Once the chicken is lightly browned, reduce the heat to medium-low and add a knob of butter with the chopped garlic and your cayenne pepper (can't handle the heat? Go easy!)

Add your ground smoked paprika, garam masala and curry powder and cook for 1 min or until very fragrant and the butter has melted

Add the stock and your chopped tomatoes to the pan with a generous pinch of salt and pepper and give everything a good mix up

Increase the heat to medium-high and cook for 6-8 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and slice lengthways finely – this is your julienne chilli

Wash your spinach

Once the chicken is cooked through, add the spinach and your clotted cream (save a generous dollop for a garnish!)

Give everything a good mix up and cook for a final 1 min or until the spinach was wilted – this is your ruby chicken curry