Peel and grate garlic. pop on a deep saucepan to heat and melt on butter. Once melted add half garlic and stir fry the garlic. Stir in rice and coat with butter. Then add in water to cook rice normally.

Fry chicken ina frying pan.

Once chicken fries chop coriander roughly with stalks and all

Once chicken browned add in patak korma paste and remaining garlic. Stir in water for curry and stock paste. Bring to boil and then lower tlso sauce simmers gently.

Once chicken cooks and sauce has thickened stir in creme fraiche and mango chutney. Add spinach a handful at a time until hot and wilted.

Serve up garlic butter rice and then add curry on top. Sprinkle Coriander on top