Easy Mumbai Chicken & Coconut Curry

• Add Mumbai spice blend, mild North Indian spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Transfer chicken, veggies, coconut milk, the water (for the curry) and beef-style stock powder to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook until chicken is tender and cooked through 4-5 hours.

• When the curry has 20 minutes remaining, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook remaining garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10-15 minutes.

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