Chicken Curry

1. In a saucepan heat the olive oil over a moderate heat and fry the onion until soft. Then add the garlic, ginger, turmeric and curry powder and fry for 1 minute.
2. Add the flour and cook for 1 minute, then stir in the stock, stirring constantly. Add the chicken and simmer for 10 minutes.
3. Meanwhile cook the rice according to pack instructions.
4. Add the chickpeas to the curry along with the spinach leaves and heat until the spinach leaves have just wilted. Then stir in the mango chutney and natural yogurt. Heat through gently, but be careful not to boil.
5. Drain the rice and stir in the ProActiv spread, coriander seeds and the coriander leaves. Serve with the curry.

Method – Air Fryer

1. In a saucepan heat the olive oil over a moderate heat and fry the onion until soft. Then add the garlic, ginger, turmeric and curry powder and fry for 1 minute.
2. Add the flour and cook for 1 minute, then stir in the stock, stirring constantly.
3. Toss the chicken chunks with the turmeric and curry powder and air fry at 200°C for 10-12 minutes, shaking halfway, then add to the sauce and simmer for 5 minutes instead of 10
4. Drain the rice and stir in the ProActiv Buttery, coriander seeds and the coriander leaves. Serve with the curry.