Cook the chicken. Heat the extra virgin olive oil in a large, deep frying pan over a medium heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until lightly golden. Remove from the pan and set aside.
Build the flavour base. Add the cumin seeds to the same pan and cook for around 30 seconds until fragrant. Add the onion and cook gently for 6–8 minutes until softened and lightly golden.
Add the aromatics and spices. Stir in the green chillies, garlic, ginger, turmeric, ground coriander and garam masala. Cook for 1 minute, stirring continuously, until fragrant.
Make the creamy sauce. Add the chopped tomatoes and cook for 2–3 minutes before returning the chicken to the pan. Pour in the coconut milk and stir well. Bring to a gentle simmer, then partially cover and cook for 12–15 minutes, or until the chicken is cooked through and the sauce has thickened.
Meanwhile, prepare the lemon rice. Add the rinsed basmati rice, water and cloves to a saucepan. Bring to the boil, then reduce to a low heat, cover and simmer according to the packet instructions until the rice is tender and the water has been absorbed. Remove from the heat and leave covered for 5 minutes.
Finish the curry. Stir the baby spinach through the curry and cook for 1–2 minutes until just wilted. Add the lemon juice, season with salt and black pepper to taste, then stir through most of the fresh coriander.
Finish the rice. Remove the cloves, fluff the rice with a fork and gently stir through the lemon zest and juice.
Serve. Spoon the creamy chicken and spinach curry alongside the lemon rice and finish with any remaining fresh coriander. Add a lemon wedge or sliced green chilli if you like. Make sure you add fresh rainbow salad.
