Mumbai Coconut Chicken & Chickpea Curry

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

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

• While the veggies are roasting, finely chop garlic. Drain and rinse half the chickpeas. Cut chicken breast into 2cm chunks. • Heat a large deep frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a plate. • Return the pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, 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. Cook garlic and Mumbai spice blend until fragrant, 1 minute. • Add coconut milk, tomato paste, water for curry, chickpeas, the salt and brown sugar and stir to combine. • Bring to the boil, then reduce the heat to medium-low. Simmer until the curry has reduced slightly, 8-10 minutes.

• Add the cooked chicken, roasted veggies, vegetable stock powder and baby leaves to the curry and stir through until wilted. Season to taste.