Indian Chicken & Roast Pumpkin Curry

While the pumpkin is roasting, add the water (for the rice) to a medium saucepan and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

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

While the rice is cooking, finely chop the brown onion. Finely grate the ginger and garlic (or use a garlic press). Pick and roughly chop the mint leaves. Cut the chicken thigh into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and repeat with the remaining chicken. Return the pan to a medium-high heat with a drizzle of olive oil if needed. Add the onion and cook until softened, 4-5 minutes. Add a drizzle of olive oil, the ginger, garlic and Mumbai spice blend and cook, stirring, until fragrant, 1 minute. Add the water (for the curry), pure cream, 1/2 tin crushed & sieved tomatoes, brown sugar and the salt. Stir to combine.

Bring the curry to the boil, then reduce the heat to medium and simmer until thickened slightly, 3 minutes. Return the chicken (plus any resting juices) to the pan. Add the baby spinach leaves, butter and roasted pumpkin and stir until the spinach is wilted. Season generously with salt and pepper to taste.