Preheat the oven to 180°C / 350°F / GM4. Gather your ingredients.
Pour the oil into a flame proof casserole dish and fry the onion for a few minutes over a low heat.
1 tbs vegetable oil, 1 clove garlic, 1 onion
Add the crushed garlic and spices and cook for a further few minutes until the onion is soft. Stir well to release the aroma of the spices. Remove from the heat.
1 clove garlic, ½ tsp turmeric, ½ tsp garam masala, ½ tsp paprika, 4 cardamom pods
Stir in the chicken and rice into the onions and spices.
300 g leftover roast chicken, 300 g basmati rice
Pour the stock over. Cook in the oven for 25 minutes or until the rice has absorbed the stock. While the dish cooks in the oven, pour some boiling water over the peas and corn in a bowl to defrost them.
½ cup frozen sweet corn, 550 ml chicken stock, ½ cup frozen peas
Drain the peas and corn. Stir through the rice with the mango chutney and spinach. And add a little water if the rice is slightly chalky to bite. Adjust the seaoning if necessary. Return to the oven for a further 5 minutes.
2 tbs mango chutney, 1 handful baby spinach leaves, salt and pepper to taste
Garnish with lemon slices. Serve immediately with a squeeze of lemon.