This gateway curry has entry-level spice for those just stepping into the fragrant world of Sub Continental cooking. Warm, golden rice is a fluffy side-kick to this veg-heavy chicken and lentil sauce that simmers away to rich and fulfilling perfection in less than an hour.
Melt butter in a saucepan over medium heat until bubbling. Add turmeric and stir for 30 seconds or until fragrant. Add rice and 310ml (1¼ cups) water and stir once to combine. Bring to the boil, cover with a lid and reduce heat to low. Cook rice for 15 minutes or until tender. While rice is cooking, continue with step 2.
Cut chicken into 3cm pieces and sprinkle with ½ the Mild Mannered Vadouvan. Heat oil in a saucepan over medium-high heat, add chicken with a sprinkle of salt flakes and cook for 3–4 minutes or until golden brown. While chicken is cooking, continue with step 3.
Slice carrot into rounds. Peel and slice onion into half-moons. Drain lentils.
Add onion to chicken with a sprinkle of salt and cook, stirring occasionally, for 3–4 minutes or until onion starts to caramelise. Add Mild Mannered Vadouvan and curry leaves and cook for 30 seconds or until fragrant.
Add coconut milk, lentils, carrot, crumbled stock cube and 125ml (½ cup) water and stir to combine. Bring curry to a simmer, reduce heat to medium-low and cook for 8–10 minutes or until sauce has reduced slightly and carrot is tender.
Stir baby spinach through curry until wilted and season to taste. Divide rice between bowls and top with curry.