Easy Indian Chicken Curry

with Minted Masala Rice

3 tsp vegetable oil

2 tsp soy sauce

small saucepan with lid

medium deep frypan

Rinse the rice until the water runs clear. Heat 1 tsp vegetable oil in a small saucepan over medium heat. Add 1 tsp masala seasoning and cook, stirring, for 10 secs. Add the rice and stir to coat. Add 250ml (1 cup) water, cover and bring to a simmer. Reduce heat to low and cook for 12 mins or until tender and water is absorbed. Turn off heat and stand, covered, for at least 5 mins.

Meanwhile, reserve a few whole mint leaves, then thinly slice the remaining leaves, discarding the stems. Crush or finely chop 2 garlic cloves. Thinly slice the chicken.

Heat 2 tsp vegetable oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring occasionally, for 3-4 mins until browned. Remove from the pan. Reduce the heat to medium. Add the garlic and remaining masala seasoning and cook, stirring, for 30 secs or until fragrant.

Add the coconut milk and 125ml (½ cup) water to the garlic mixture and bring to the boil. Reduce the heat to medium and cook for 3 mins. Add the chicken and cook, stirring, for 3-4 mins until the chicken is cooked through. Stir in the spinach and 2 tsp soy sauce. Remove the pan from the heat. Taste, then season with salt and pepper.

Fluff the rice with a fork, then stir in the sliced mint (see Kitchen 101). Divide the minted rice and curry among bowls. Scatter over the reserved mint leaves and enjoy!

The mint will discolour slightly when added to the warm rice. Don't worry, it won't affect the flavour.