Butter chicken with chickpeas, spinach and yoghurt

1 Heat 2 teaspoons olive oil in a large non-stick frying pan over a medium-high heat. Add chicken and stir for 3-4 minutes or until browned. Add simmer sauce and stir well. Add water if desired.

2 Add chickpeas and cauliflower to pan and stir well. Reduce heat to low, cover pan and simmer for about 10 minutes or until chicken cooks through and veges are tender. Remove pan from heat and stir in baby spinach and yoghurt.

3 Meanwhile, microwave rice according to packet instructions.

4 Divide butter chicken and rice among 4 bowls, then top with an extra dollop of yoghurt. Season with black pepper, garnish with coriander and serve.