Chicken Tikka Simmer with Brown Rice and Spinach

In a small saucepan, combine 120g raw brown rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the water is absorbed and rice is tender.

While the rice is simmering, prepare the other ingredients by dicing 320g raw chicken breast into bite-sized cubes and finely chopping 1/2 yellow onion.

Heat 1.5 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.

Add the diced chicken to the skillet. Season with 1 tbsp garam masala, 1 tsp turmeric, and salt and pepper to taste. Cook for 7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Pour 1/2 cup tomato sauce into the skillet and stir to coat the chicken. Reduce the heat to medium-low and simmer gently for 10 minutes to allow the sauce to thicken and the chicken to cook through.

Add 2 cups of fresh spinach to the skillet and stir for 1-2 minutes until the leaves have just wilted into the sauce.

Remove the skillet from the heat entirely. Stir in 1/4 cup full-fat Greek yogurt until the sauce becomes creamy and orange in color.

Fluff the cooked brown rice with a fork and serve it in a bowl topped with the chicken tikka and spinach simmer.