Mild Sambal Chicken Curry

While the rice is cooking, finely chop onion. Trim and cut baby broccoli into bite-sized pieces. Finely chop garlic. Roughly chop Asian greens. Cut chicken thigh into 2cm chunks.

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 the frying pan to medium-high heat with a drizzle of olive oil (if needed). Cook onion, tossing, until softened, 4-5 minutes. Add ginger paste, garlic, mild sambal seasoning and tomato paste. Cook, stirring, until fragrant, 1-2 minutes.

Add water (for the curry), coconut milk, baby broccoli, the sugar and chicken-style stock powder, then season with salt. Stir to combine and bring to the boil. Reduce heat to medium and simmer until curry has thickened and veggies are tender, 2-3 minutes. Return chicken (plus any resting juices) to the pan. Add Asian greens and stir until wilted. Season to taste.

TIP: Add a splash of water if the curry is too thick!