400 g Chicken 120 g basmati rice 1 Yogurt 120 mL Crème fraîche half fat 300 g Baby spinach 2 Lemon 1 Onions 4 tablespoon coriander 1 tablespoon Ginger, fresh 400 mL Tomatocoulis 1 tablespoon coriander powder 1 teaspoon Cumin powder 0.5 teaspoon nutmeg 0.5 teaspoon Cardamom 1 teaspoon Paprika 0.5 teaspoon Cayenne 4 tablespoon Margarine, soft polyunsaturated 60 mL Olive oil 1 pinch Salt 1 pinch Pepper 1 garlic clove Peel and chop the garlic, the ginger and the onion. Wash, dry and finely chop the coriander. Prick the chicken pieces with a fork on both sides. Press the lemon and set aside 1 tablespoon of juice for the salad. In a salad bowl, mix the yogurt, 1 tablespoon of olive oil, the lemon juice and the garlic. Add the chicken and stir well. Leave to marinate for 5 minutes. In a small bowl, mix the coriander powder, the cumin, the cardamom, the nutmeg, the paprika, the chilli, and the ginger. In a frying pan, melt the margarine over high heat and caramelise the onion while stirring often. Switch to medium heat and add the spices. Add the tomato purée, 180 ml of water, the cream, salt and pepper and bring to boil. Lower the heat and simmer uncovered for about 10 minutes. While the sauce thickens, heat 1 tablespoon of olive oil in a frying pan over medium heat. Brown the chicken on both sides for 6 to 8 minutes while turning frequently. In the meantime, cook the rice in a large volume of salted boiling water as indicated on the package. Drain and set aside in a warm place. Wash and dry the baby spinach. In a salad bowl, season the spinach with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, salt, and pepper. Cut the chicken into cubes on a carving board, add to the sauce and simmer for another 5 minutes. Add salt, pepper and sprinkle with fresh coriander. Serve the tikka masala chicken warm and topped with sauce along with basmati rice and the baby spinach salad. Try to avoid adding salt during your meals.