Indian Chicken & Roast Pumpkin Curry

Meanwhile, add water (for the rice) to a medium saucepan 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 the 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 rice is cooking, finely chop brown onion (see ingredients). Finely grate garlic. Cut chicken breast into 2cm chunks, then season with salt.

In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. Return the pan to medium-high heat with a drizzle of olive oil (if needed). Cook onion until softened, 2-3 minutes. Add ginger paste, garlic, Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, stirring, until fragrant, 1-2 minutes. Reduce heat to medium, then add water (for the curry), coconut milk and brown sugar. Stir to combine.

Bring the curry to the boil, then reduce heat to medium. Simmer until slightly thickened, 3 minutes. Return chicken (plus any resting juices) to the pan. Add salad leaves, the butter and roasted pumpkin and stir until the leaves are wilted. Season to taste.