Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Seal the chicken
Heat a large, deep pan with oil over high heat. Add chicken and cook for 2-3 minutes or until sealed.
3. Prepare & add the vegetables
Dice sweet potato and tomatoes. Add to the pan as you go then stir in curry sauce to taste and combine well (see notes).
4. Simmer the curry
Pour in coconut milk and simmer (semi-covered) over medium-high heat for 12-15 minutes or until sweet potato has softened and curry is slightly reduced.
5. Fold through the spinach
Trim, rinse and roughly chop spinach, fold through to wilt. Adjust seasoning with salt and pepper to taste, if needed.
6. Finish and plate
Serve curry over rice.
Use the rice tub to quickly measure up x 1.5 amount of water.
Using 1/2 jar will give a mild curry.
Basmati rice, 300g
Diced chicken breast fillet, 600g
Sweet potato, 400g
Butter chicken sauce, 1 jar
Coconut milk, 400g
English spinach, 1 bunch
From your pantry
Oil (for cooking), salt, pepper