• Rinse the rice to remove excess starch.
• Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken and season with salt and pepper. 
• Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. 

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Peel and grate the garlic (or use a garlic press).
• Once the chicken has browned, add the korma paste, garlic and tandoori masala mix to the pan.
• Mix well and cook until fragrant, 1 min.

• Next, stir in the stock and 100ml water (per 2P).
• Bring to the boil, then lower the heat so the sauce comes to a simmer. 
• Simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Once the chicken is cooked, stir in the creme fraiche, mango chutney and a knob of butter.
• Add the spinach to the pan—a handful at a time—until wilted and piping hot, 1-2 mins.
• Remove from the heat. Add a splash more water if you feel the sauce is too thick. 
• Taste and season with salt and pepper if needed.

• Fluff up the rice with a fork and divide between plates.
• Spoon over the tandoori chicken masala.
• Sprinkle over the crispy onions to finish.