Thai Massaman Curry

Rinse the basmati rice well. Add the water (for the rice) and the salt to a medium saucepan and bring to the boil. Add the rice, 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!

Meanwhile, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the massaman curry paste, chicken thigh and potato and cook for 3-4 minutes or until the chicken is browned and coated in the curry paste. Add the coconut milk, cover with a lid or aluminium foil and reduce the heat to medium. Cook for 10-15 minutes or until the potato is soft.

Meanwhile, roughly chop the broccolini. Finely slice the long red chilli (if using).

In the last 5 minutes of cook time, add the broccolini to the curry and cook until just tender. Stir through the baby spinach leaves and season with a pinch of salt and pepper. TIP: Taste the curry and add a pinch of sugar if you feel it needs it.