Indian Double Coconut Chicken & Veggie Curry

While the veggies are roasting, add the water (for the rice) and a pinch of salt 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 and garlic. Finely grate the ginger. Roughly chop the Asian greens. Cut the chicken breast into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil (if needed). Cook the onion until softened, 4-5 minutes. Add the garlic, ginger and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. Add the tomato paste and stir to combine. Add the coconut milk, water (for the curry) and chicken-style stock powder. Stir to combine.

TIP: Cook the chicken in batches for best results!

Return the chicken (plus any resting juices) to the frying pan and simmer until the curry has thickened, 2-3 minutes. Add the Asian greens and roasted veggies and stir until the greens have wilted. Season to taste.