Home-style chicken curry with rice

The kind of chicken curry British families make on a weeknight: onions cooked down with garlic, ginger and curry powder, tomatoes, cauliflower and spinach, finished with yogurt and served with basmati rice.

Instructions

1. Fry the sliced onions in the oil for 10 minutes until soft and golden, then add the garlic, ginger and curry powder for 1 minute.

2. Add the diced chicken, stir to coat, then pour in the tomatoes and add the cauliflower florets. Cover and simmer for 20 minutes.

3. Meanwhile, cook the rice. Stir the spinach into the curry until wilted, then take off the heat and stir in the yogurt and garam masala.

4. Season, scatter with coriander and serve with the rice.

Chef's tips

• Stir the yogurt in off the heat so it stays smooth and doesn't split.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.