Easy Bengali-Style Chicken Curry

• While the rice is cooking, thinly slice carrot into half-moons. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes. Transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil. Cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Add ginger paste, garlic, tomato paste (see ingredients) and Bengal curry paste (see ingredients) and cook until fragrant, 2 minutes. • Return chicken to the pan. Add coconut milk, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until sauce has slightly thickened, 2-3 minutes. Add baby leaves and stir until wilted, 1-2 minutes.