Classic Butter Chicken

Steps

1. Cook rice Bring a full kettle to the boil. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep chicken and onion Pat chicken dry, dice 2cm, add to a bowl and season. Thinly slice onion. Bring another full kettle to the boil.
3. Start curry and prep broccoli Heat butter in a large fry-pan on high heat. Cook chicken and onion for 4-5 minutes, until starting to colour. Reduce heat to medium-high, add butter chicken spices and cook stirring for 1 minute, until fragrant. While chicken cooks, roughly chop broccoli and grate carrot. Set aside.
4. Finish curry Add cream, milk, tomato paste, a drizzle of vinegar and sweet chilli sauce to chicken 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. Fold through spinach. Add a pinch of chilli flakes for adults.
5. Meanwhile, cook veggies Place broccoli and a pinch of salt in a heat-proof bowl and cover with boiling water. Cover with a plate and leave for about 5 minutes, until bright green and tender. Drain well and stir through cooked rice and grated carrot. Season.
6. Serve rice topped with butter chicken and almonds.