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!

• Meanwhile, finely chop onion (see ingredients). • Finely grate garlic. • Cut chicken breast into 2cm chunks, then season with salt.

Little cooks: Kids can help peel off the onion's outer layer (we recommend wearing goggles to avoid onion tears!).

• 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 the brown sugar. Stir to combine.

• Bring the curry to the boil, then reduce heat to medium. Simmer until thickened slightly, 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.