Chicken Korma & Wilted Greens

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes.
• Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the 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 water is absorbed, 10-15 minutes. 
TIP: The rice will finish cooking in its own steam so don’t peek!

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