Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the basmati rice, water and salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, slice the chicken breast into 1cm strips. In a medium bowl, combine the korma curry paste and a good drizzle of olive oil. Add the chicken strips, toss to coat and set aside to marinate.

Pick and finely chop the mint leaves. In a small bowl, combine the Greek-style yoghurt and 1/2 the mint. Season with salt and pepper and mix well. Set aside.

Roughly chop the tomato. Roughly chop the baby spinach leaves. In a second medium bowl, combine the tomato, spinach and remaining mint. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing, until the chicken is browned and cooked through, 4-5 minutes. TIP: Stand back! The paste can spatter while the chicken is cooking. TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!

Divide the garlic rice and chicken tikka between bowls. Serve with the mint yoghurt, tomato salad and mango chutney.