• 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 for organic chicken breats, prep and cook in the same way the recipe instructs you to prep and cook the chicken thighs.