Sri Lankan Chicken & Roast Cauliflower Curry

• Meanwhile, finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from 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 rice is cooking, slice lime into wedges. Thinly slice fresh chilli (if using).

• When rice has 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes. • Add Sri Lankan spice blend and cook, stirring, until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder and a splash of water until combined. TIP: The chicken is cooked when it is no longer pink inside.

• To pan, add roast veggies, baby spinach leaves 
and chicken. Gently toss to combine and 
until heated through, 1-2 minutes.
• Remove pan from heat, then add a squeeze  
of lime juice and season to taste with salt 
and pepper.