Ingredients

• 2½ cm/1in piece fresh ginger
• peeled
• 2 garlic cloves
• peeled
• ¼ tsp salt
• 1 lime
• juice only
• ½ tsp ground coriander
• ½ tsp chilli powder
• ½ tsp ground turmeric
• ½ tsp ground cumin
• 2 chicken breasts
• cut into bite-sized pieces
• 75ml/2½fl oz plain yoghurt
• 1 tbsp sunflower oil
• 1 red onion
• peeled and finely sliced
• 2 tomatoes
• seeds removed
• flesh finely chopped
• 1 tbsp tomato purée
• splash water
• 75ml/2½fl oz double cream
• 150g/5oz baby spinach leaves
• small handful fresh coriander leaves
• chopped
• 100g/3½oz basmati rice
• rinsed and drained
• then cooked according to packet

Directions

• For the marinade
• finely chop the ginger and garlic. Sprinkle rover the salt and chop a little more
• then place into a bowl.
• Add the lime juice
• ground coriander
• chilli powder
• ground turmeric and ground cumin to the bowl and mix well.
• Add the chicken pieces and the yoghurt and stir to coat the chicken. Leave to marinate for at least 10–15 minutes (or for an hour if possible
• covered in the fridge).
• For the curry
• heat the oil in a frying pan over a low heat and add the onion. Fry for 1–2 minutes
• then add the tomatoes and the tomato purée and cook gently for about one minute.
• Add the chicken to the pan along with the marinade and a splash of water.
• Pour in the cream
• turn up the heat and simmer for 10–15 minutes
• or until the chicken is cooked through. There should be no pink when you cut into it. If pink
• cook for longer.
• Add the spinach to the pan and stir until just wilted.
• Sprinkle over the coriander.
• To serve
• drain the rice and divide between two plates. Top with the curry.