• Before starting, preheat the oven to 425°F. 
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.
• Meanwhile, to a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt. Cover and bring to a boil over high.

• Meanwhile, using a strainer, rinse rice until water runs clear.
• Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
• Roughly chop spinach, if you like.
• To the boiling water, stir in rice and reduce heat to low.
• Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat, then stir spinach through rice. Set aside, covered.

• Meanwhile, pat chicken dry with paper towels. Cut into 1-inch pieces.
• Season with remaining garlic salt and pepper.

• Heat a large non-stick pan over medium-high. 
• When hot, add 1 tbsp (2 tbsp) butter, then chicken and onions. Cook for 4-5 min, tossing often, until onions are tender and chicken is golden. (NOTE: Chicken will finish cooking in the next step.)

• To the pan with chicken, add curry paste. Cook for 30 sec, stirring often, until fragrant.
• Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water. Cook for 5-7 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**
• Add roasted potatoes, then stir to combine. Season with salt and pepper.
• Remove from heat, then cover to keep warm.

• Fluff spinach rice with a fork.
• Divide spinach rice between bowls.
• Top with chicken and potato curry.

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.