Fiery Ruby Chicken Curry

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

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, once done, remove from the heat and set aside (lid on) to steam 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 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 is wilted – this is your ruby chicken curry