Basic chicken curry

Instructions

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1 Spray a large non-stick frying pan with oil and set over medium-high heat. Add onion and cook for 5 minutes until
soft. Add curry powder, chilli and tomatoes and cook for a further 5 minutes until the tomatoes have cooked down.
Carefully transfer mixture to a food processor with the stock and blend until smooth.

2 Clean pan, then spray with oil and return to medium-high heat. Add chicken and cook for 6–8 minutes until golden and almost cooked through. Add the blended sauce and simmer for 15 minutes. Stir in spinach and half the yoghurt, then simmer for 2–3 minutes until the spinach wilts. Heat rice according to pack instructions.

3 Stir most of the coriander into the curry. Serve with the rice, topped with the remaining yoghurt and coriander.