Before starting, wash and dry all produce. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Roughly chop spinach. Roughly chop cilantro. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Heat a medium pot over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted, 1 min. Add half the garlic. Cook, stirring often, until fragrant, 1 min. Add half the broth concentrate, 3/4 cup water and 1/2 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high heat.

Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min.

Meanwhile, heat a large pot over medium-high heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted, 30 sec.Add onions, remaining garlic, Indian Spice Mix, chicken and 1/4 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until chicken is cooked through, 4-5 min.** Season with salt and pepper.

Add curry paste, coconut milk, remaining broth concentrate and 1/4 cup water (dbl for 4 ppl) to the pot with chicken. Bring to a boil over high. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with salt and pepper, to taste. Remove from heat. Add spinach. Stir until wilted, 1-2 min.

Fluff bulgur with a fork. Divide bulgur between bowls. Top with chicken curry. Sprinkle with cilantro and some chilis, to taste.