Mumbai Chicken & Cauliflower Curry

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing occasionally, until cooked through, 4-6 minutes. Transfer to a plate. TIP: The chicken is cooked when it is no longer pink inside.

• Return frying pan to medium-high heat with a drizzle of olive oil if needed. Cook Mumbai spice blend, tomato paste and remaining garlic until fragrant, 1-2 minutes. • Add chicken-style stock powder, coconut milk, the honey and water (for the sauce). Simmer until the sauce has slightly thickened, 3-4 minutes.

• Remove pan from heat, add roast veggies and cooked chicken, stirring to combine. Season to taste.