Thai Chicken Massaman Curry

Add the water (for the rice) and the salt (for the rice) to a medium saucepan and bring to the boil. Rinse the basmati rice well. Add the rice to the boiling water, stir, reduce the heat to low and cover with a lid. Cook for 10 minutes, or until the rice is tender. Remove the pan from the heat and keep covered for another 10 minutes, or until the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!

While the rice is cooking, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the massaman curry paste, potato and chicken thigh and cook for 3-4 minutes or until the chicken is browned and coated in the curry paste. TIP: Add less curry paste if you are sensitive to heat! Add the coconut milk (use suggested amount), cover with a lid or aluminium foil and reduce the heat to medium. Simmer for 10-15 minutes or until the potato is tender.

While the curry is cooking, chop the broccoli into 2 cm florets and roughly chop the stalk. Thinly slice the long red chilli (if using). TIP: Some like it hot but if not just hold back on the chilli.

Once the curry has about 5 minutes of cook time remaining, add the broccoli and cook until just tender. Once tender, stir through the baby spinach leaves, salt (for the curry) and a pinch of pepper. Remove from the heat. TIP: Taste the curry and add a pinch of sugar if you feel it needs it.