a) Boil a half-full kettle. Peel and grate the garlic (or use a garlic press).

b) Heat the oil (see pantry for amount) in a deep saucepan on medium heat. Once hot, add half the garlic and cook for 30 secs.

c) Stir in the rice and cook until coated, 1 min. Add 1/4 tsp salt and the boiled water and cook for 10-12 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken to the pan and season with salt and pepper.

c) Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) Add the tomato puree, korma curry paste and remaining garlic to the pan. Cook until fragrant, 1-2 mins.

b) Add the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat to medium and cover with a lid.

c) Simmer until the chicken is cooked and the sauce has thickened, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Remove the lid from the curry and stir through the creme fraiche and honey (see pantry for amount).

b) Bring to the boil, then add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Remove from the heat.

a) Fluff the rice up with a fork and stir through the butter (see pantry for amount).

b) Taste the curry, and season with salt and pepper if needed.

a) Share the rice between your bowls.

b) Top with the chicken korma.

c) Sprinkle over the flaked almonds to finish.

Enjoy!