• Preheat oven to 240°C/220°C fan-forced. 
• Slice carrot and zucchini into thick rounds.
• Place on a lined oven tray. Drizzle with olive oil, 
season with salt and toss to coat.
• Spread out evenly, then roast until tender, 
20-25 minutes. 

• In a medium saucepan, heat the butter over 
medium heat.
• Add the water (for the rice) and bring to the 
boil. Add basmati rice and a good pinch of salt. 
Stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from 
heat. 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, roughly chop tomato.
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine mild North Indian 
spice blend with a drizzle of olive oil. Add the 
chicken and toss to coat. 

• While the veggies are roasting, in a large 
frying pan, heat a drizzle of olive oil over 
medium-high heat.
• When oil is hot, cook chicken, tossing, until 
browned and cooked through, 5-6 minutes. 

TIP: Chicken is cooked through when it’s no longer 
pink inside.

• SPICY! This is a mild paste, but use less if you’re 
sensitive to heat! To the pan with chicken, add
mild curry paste (see ingredients) and cook 
until fragrant, 1 minute.
• Stir in coconut milk and the water (for the 
curry). Simmer until slightly reduced, 
1-2 minutes. 

• In a small bowl, combine tomato, a drizzle of 
white wine vinegar and olive oil. Season with 
salt and pepper.
• Bring everything to the table.
• Build your own plate with basmati rice, butter 
chicken curry, roast veggies, zingy tomato, 
Greek-style yoghurt and crushed peanuts to 
serve. Enjoy!