Chicken Curry with Green Rice and Cucumber Yoghurt

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Combine rice, water and a good pinch of salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and 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. Pat chicken dry with paper towels and dice 2cm. Toss on prepared tray with a drizzle of olive oil and first measure of chicken curry spice mix. Season with salt and pepper and bake for about 15 minutes or until cooked through. Turn once halfway through cooking.
4. While chicken cooks, heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook onion and ginger for about 4 minutes or until soft but not coloured. Add second measure of chicken curry spice mix and cook a further 1 minute, until fragrant. Stir through canned tomatoes, yoghurt and sugar and simmer for 5 minutes, until thickened. Remove from heat. When chicken is cooked use tongs or a slotted spoon to transfer chicken to pan with sauce. Stir to combine.
5. Gently toss cooked rice with peas and spinach (residual heat from rice will cook peas and wilt spinach). Cover to keep warm.
6. Grate cucumber into a clean tea towel and squeeze to remove excess liquid, add to a medium bowl with yoghurt and honey and mix to combine.
7. Divide rice between bowls and top with chicken curry. Dollop over cucumber yoghurt and garnish with coriander.