Preheat the grill to a high heat, then take your chicken out of the fridge, open the packet and let it air, then boil a kettle Combine half your curry powder and half your natural yoghurt in a bowl with half your ginger & garlic paste (you'll use the rest later!) and a drizzle of vegetable oil Season with a pinch of salt and pepper and mix it all together – this is your tandoori marinade

Add your chicken breast strips to the tandoori marinade and give everything a good mix up – this is your marinated chicken

Peel and finely dice your red onion[s] Peel and finely grate (or chop) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat Once hot, add the diced onion and chopped garlic and cook for 2-3 min or until the onion has softened

Once softened, add your giant couscous and ground turmeric with your chicken stock mix, remaining curry powder, sultanas and 400ml [600ml] [800ml] boiled water and cook, covered, for 12-14 min or until all the water has absorbed and the giant couscous is tender Wash your spinach, then pat it dry with kitchen paper Once tender, stir through the spinach and cook for 2-3 min or until the spinach has wilted– this is your curried giant couscous

Meanwhile, add the marinated chicken to a baking tray (use tin foil to avoid mess!) Put the tray under the grill for 10-12 min or until the chicken is starting to char and is cooked through (no pink meat!) – this is your tandoori chicken

While the chicken is cooking, chop your coriander finely, including the stalks Combine the remaining natural yoghurt and remaining ginger & garlic paste in a small bowl and season with a pinch of salt and pepper – this is your ginger & garlic yoghurt

Serve the tandoori chicken over the curried giant couscous Drizzle the ginger & garlic yoghurt all over and garnish with the chopped coriander Enjoy!