Fiery Ruby Paneer Curry With Brown Rice & A Chicken Breast

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

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Meanwhile, boil half a kettle

Chop your paneer into bite-sized pieces

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

Once hot, add the chopped paneer and cook for 3-5 min or until golden, turning occasionally for even colouring

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

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

Once the paneer is golden, reduce the heat to medium-low and add a drizzle of vegetable oil 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

Add the stock and your chopped tomatoes to the pan with a 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

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 sauce has thickened, add the spinach and most of your natural yoghurt (save a generous drizzle 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 paneer curry