Easy Chicken Korma Curry & Garlic Rice

• In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken and onion, tossing occasionally, until browned, 5-6 minutes. • Add brown mustard seeds, Mumbai spice blend and remaining garlic, cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add mild curry paste, longlife cream (see ingredients) and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season. • Remove from heat, then stir in salad leaves until wilted.

TIP: Add a splash of water if the curry looks too thick.