a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) 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, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the diced chicken and fry until browned all over, 5-6 mins.

d) Add the garlic, curry powder mix and korma curry paste to the pan and fry until fragrant, 1 min. IMPORTANT: Wash hands and utensils after handling raw meat.

a) Meanwhile, drain and rinse the chickpeas in a sieve.

a) Stir the chickpeas, creme fraiche, veg stock paste and the water for the curry (see pantry for amount) into the pan.

b) Bring to a boil, then reduce the heat and simmer until slightly thickened, 5-6 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) When the curry has thickened, stir in the mango chutney and peas.

b) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

c) Season with salt and pepper.

a) Fluff up the rice with a fork and stir through half of the coriander. Share the rice between your serving bowls.

b) Spoon over the chickpea korma.

c) Sprinkle over the remaining coriander to finish.