Bengal Chicken & Roasted Cauliflower Curry

While the veggies are roasting, add water (for the rice) to a medium saucepan and bring to the boil. Add basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop brown onion and garlic. Cut chicken thigh into 2cm chunks.

Heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken with a pinch of salt, tossing, until browned, 3 minutes. Transfer to a medium bowl. Return the frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook onion and brown mustard seeds, stirring, until softened, 4-5 minutes. Add garlic and Bengal curry paste and cook until fragrant, 1-2 minutes.

TIP: The chicken will continue cooking in step 5.

Return the chicken (plus any resting juices) to the pan. Add coconut cream, water (for the curry) and the salt and stir to combine. Reduce heat to medium and simmer until slightly thickened and the chicken is cooked through, 3-4 minutes. Stir through roasted cauliflower and baby spinach leaves until spinach is just wilted, 1-2 minutes.

TIP: Add another splash of water if you prefer a looser curry!