Indian Chicken Bengal Curry

• Meanwhile, thinly slice carrot into half-moons. Thinly slice white and light green parts of leek. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook leek and carrot until tender, 4-5 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Add ginger paste, garlic, tomato paste (see ingredients) and Bengal curry paste (see ingredients) and cook until fragrant, 2 minutes. • Return chicken to the pan. Add coconut milk, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until sauce has slightly thickened, 2-3 minutes. Add baby leaves and stir until wilted, 1-2 minutes.

TIP: Cover the pan with a lid if the ginger paste starts to spatter!