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

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

c) Once hot, add the tikka masala paste, tomato puree and garlic. Fry until fragrant, 1 min.

a) Add the diced chicken, creme fraiche, chicken stock paste and the sugar and water for the sauce (see pantry for both amounts) to the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

b) Stir together and season with salt and pepper.

c) Bring to the boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) When your chicken is cooked through, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

a) Add the butter (see pantry for amount) to the curry and stir in until melted.

b) Taste your chicken curry and season with salt and pepper if needed. 

c) Fluff up the rice with a fork.

a) Share the rice between your bowls.

b) Top with the chicken tikka masala.