Chicken Kofta Curry

Peel and grate the shallots. Peel and finely chop the onion. Wash, trim and roughly chop the spinach.

Add the chicken mince, shallots, garlic powder, curry powder and salt to a bowl. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 10 pieces and shape each piece into a kofta.

Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the kofta and fry for 4 min or until browned. Once browned (they don't have to be cooked through at this point), transfer them to a plate.

Meanwhile, add the basmati rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.

Return the empty kofta pan (no need to wash it!) to a medium heat with the ghee and onion. Cook the onion for 6 min until soft. Once soft, add the ginger garlic paste, garam masala, smoked paprika and turmeric and cook for 1 min. Add the chicken stock cube, measured water, honey and tomato paste and simmer for 5 min.

After 5 min, fold in the cream and spinach. Cook for 2 min. Gently place the kofta over the top and simmer for 2 min further or until the kofta are cooked through. Serve the kofta and curry over the boiled rice and garnish with the fresh coriander leaves.