a) Boil a half-full kettle.

b) While it comes to the boil, peel and grate the garlic (or use a garlic press).

c) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice 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) While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the garlic, tomato puree and pasanda style seasoning. Fry for 1 min.

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

b) Bring to a boil, then lower the heat.

c) Simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. Stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Once the chicken is cooked, add the mango chutney and peas to the curry.

b) Season with salt and pepper.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat. 

b) Stir in the butter until melted (see pantry for amount).

c) Taste and add more salt and pepper if needed. 

a) Share the rice between your bowls.

b) Spoon over the chicken matar saag curry.

c) Top with the crispy onions to finish.