Sri Lankan Double Chicken & Veggie Curry

While the veggies are 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 grate the ginger and garlic. Roughly chop the brown onion. Cut the chicken thigh into 2cm chunks. Heat a large frying pan over a medium-high heat. Add the shredded coconut (see ingredients) and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.

Return the frying pan to a high heat with a drizzle of olive oil. 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 tomato paste, brown sugar, ginger, garlic and Sri Lankan spice blend and cook until fragrant, 1-2 minutes.

TIP: Cook the chicken in batches for best results!

Reduce the heat to medium, then add the coconut milk, water (for the curry) and chicken-style stock powder to the curry base and cook until thickened, 3 minutes. Remove from the heat, then return the chicken to the pan and stir through the baby spinach leaves until wilted, 1 minute. Add a generous splash of water and gently stir through the roasted veggies. Season to taste.