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

b) Once the chicken has browned, add the tomato puree, garlic and tandoori masala mix to the pan.

c) Mix well and cook until fragrant, 1 min.

a) Next, stir in the chicken stock paste and water for the curry (see pantry for amount). 

b) Bring to the boil, then lower the heat so the sauce simmers gently. 

c) Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Once the chicken is cooked, stir in the creme fraiche, mango chutney and butter (see pantry for amount) until the butter is melted. 

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

c) Taste and season with salt and pepper if needed.

d) Remove from the heat. Add a splash more water if you feel it needs it. 

a) When the rice is ready, fluff up the grains with a fork and stir through the peas until warmed through, 1 min.

b) Share the rice and peas out between your serving bowls.

c) Spoon over the tandoori chicken masala curry.

d) Sprinkle over the crispy onions to finish.