Prawn Curry with Spinach and Almond Rice

Ingredients

• 1 bunch coriander, washed
• 2 tbsp vegetable oil
• 1kg green prawns, peeled and deveined, leaving tail intact
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 2 tsp garam marsala
• 1 long green chili, seeds removed and finely chopped
• 5 curry leaves
• 750g vine ripened tomatoes, chopped
• ½ cup chicken stock
• 2 tbsp mango chutney
• Natural yoghurt and pappadums, to serve
• 10g chicken stock cube, crumbled
• 1½ cups basmati rice
• 25g butter
• ½ cup slivered almonds
• 50g baby spinach leaves