Haloumi & Chicken Butter Masala

• While the rice is cooking, cut haloumi into 2cm chunks. • Roughly chop onion (see ingredients). Thinly slice carrot into half-moons. Finely chop garlic. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat haloumi dry with paper towel and add to the pan. • Cook haloumi, tossing, until golden brown, 3-4 minutes. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until golden, 4-5 minutes. • Add garlic, Mumbai spice blend, tomato paste (see ingredients), mild North Indian spice blend (see ingredients) and the honey and cook until fragrant, 1 minute.

• Reduce the frying pan heat to medium, then add coconut milk and the water (for the sauce), stirring well to combine. • Return cooked chicken and haloumi to the pan and simmer until thickened, 2-3 minutes. • Remove pan from the heat, then add the butter, baby leaves and a good pinch of pepper, stirring until leaves are just wilted.