Sri Lankan Double Chicken Curry

While the rice is cooking, finely chop the brown onion. Trim and cut the baby broccoli into bite-sized pieces. Finely chop the garlic and ginger. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Cut the chicken thigh 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. TIP: The chicken is cooked when it's no longer pink inside. TIP: If you are cooking double the chicken thigh, cook in batches for best results!

Return the pan to a medium-high heat with a drizzle more olive oil if needed. Cook the onion and carrot until softened, 4-5 minutes. Add the ginger, garlic, Sri Lankan spice blend and tomato paste. Cook, stirring, until fragrant, 1-2 minutes.

Add the water (for the curry), coconut cream, baby broccoli, the sugar and chicken-style stock powder, then season with salt. Stir to combine and bring to the boil. Reduce the heat to medium and simmer until the curry has thickened and the veggies are tender, 6-7 minutes. Return the chicken (plus any resting juices) to the pan. Add the Asian greens and stir until wilted. Season to taste. TIP: Add a splash of water if the curry is too thick!