Creamy Chicken and Spinach Curry

Steps

1. Combine rice, water and a pinch of salt in a small 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 15 minutes. Turn off heat and leave to steam, covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat chicken dry and place in a bowl with first measure of curry spices and a pinch of salt. Toss to coat. Heat ½ teaspoon of the oil in a medium, non-stick fry-pan on medium heat. Stir-fry chicken for 3-4 minutes, until golden (but not cooked through), remove from pan, cover and set aside. Keep pan on heat.
3. Reduce heat to low-medium, add remaining oil, onion and salt and cook for 7-8 minutes, stirring occasionally, until golden. If onion starts to stick, add a splash of water. Add garlic, ginger, chilli/cayenne (if using) and second measure of curry spices. Cook for 1-2 minutes, until fragrant. If spices stick, add another splash of water.
4. While onion cooks, dice cucumber, tomato and capsicum 1cm. Set aside in a bowl.
5. Add canned tomatoes to pan with onion mix, bring to a gentle simmer and cook on low-medium heat for 2-3 minutes. Add chicken and spinach to pan and cook a further 2-3 minutes, or until chicken is cooked through. Remove from heat and stir through sour cream and lemon juice. Season to taste.
6. While curry simmers, add all remaining kachumber salad ingredients to bowl with chopped veggies. Toss to combine and season to taste.
7. spoon brown rice and creamy chicken and spinach curry onto plates. Top with kachumber salad.