Curry in a Hurry Butter Chicken and Spinach Rice

Steps

1. a full kettle of water to the boil.
2. Add boiling water and a pinch of salt to a medium pot with a tight-fitting lid and bring to the boil. Add rice, stir and return lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice cooks, prepare the butter chicken. Cut carrot in half lengthways and thinly slice. Cut cauliflower into small florets and set both aside.
4. Heat a drizzle of oil in a medium pot on high heat. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken, tossing regularly, for 2–3 minutes, until starting to brown but not cooked through.
5. Add carrots and cauliflower to pot with chicken and cook for a further 1–2 minutes, until veggies are staring to soften. Turn heat to low-medium and add butter chicken sauce. Simmer for 4–5 minutes, until chicken is cooked through and vegetables are tender.
6. While rice and butter chicken cook, thinly slice baby spinach leaves and dice tomato 1cm. Set both aside. When rice has finished steaming, fold through spinach.
7. Spoon ¾ cup spinach rice into bowls. Top with butter chicken, diced tomato and garnish with coriander. Drizzle over yoghurt.