Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

Once melted, add half the garlic and stir-fry for 30 secs. Stir in the rice until coated, 1 min.

Add 1/4 tsp salt and the water for the rice (see pantry for amount). Bring to the boil, then turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

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

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

While the chicken fries, roughly chop the coriander (stalks and all). 

Once the chicken has browned, add the Patak's Korma Paste (see ingredients for amount) and the remaining garlic. Fry for 30 secs.

Stir in the water for the curry (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat so the sauce simmers gently.

Simmer until the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked and the sauce has thickened, stir in the creme fraiche and mango chutney.

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

Remove from the heat. Taste and season with salt and pepper if needed. 

Share the garlic butter rice between your serving bowls and spoon over the Patak's Korma curry. 

Garnish with the coriander and crispy onions to finish. 

Enjoy!