Butter Chicken with Broccoli Rice

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to low and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, pat chicken dry with paper towels and dice 2cm. Place chicken in a medium bowl, along with butter chicken spice mix, chilli flakes (if using), ginger and salt. Season with pepper and toss to coat chicken.
3. Heat butter in a large fry-pan on medium heat. Cook onion for 3-4 minutes, or until soft but not coloured. Add garlic and cook for a further 1 minute. Add chicken and cook for 3-5 minutes, until golden brown and almost cooked through.
4. Add cream, milk, tomato paste, vinegar and sweet chilli sauce and stir to combine. Bring to a simmer then reduce heat to low-medium and simmer for about 5 minutes, until chicken is cooked through and the sauce has thickened slightly. Thinly slice baby spinach and stir through curry.
5. While butter chicken sauce is cooking, bring a medium pot of salted water to the boil and cook broccoli for 3-4 minutes, until tender. Drain well and add to pot with cooked rice, along with grated carrot. Season with salt and pepper and fold together.
6. spoon broccoli rice onto plates and top with butter chicken.