• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and brown onion • (see ingredients). • Drain pineapple slices and finely chop. • Roughly chop tomato and cucumber. • In a medium bowl, combine Mumbai spice blend, Greek-style yoghurt, a good pinch of salt and a drizzle of olive oil. Add chicken thigh and toss to coat.

• In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add basmati 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 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don’t peek!

• While rice is cooking, place chicken on a lined oven tray and bake until cooked through, 14-16 minutes.

• Meanwhiles, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. TIP: Chicken is cooked through when it’s no longer pink inside.

• While chicken is baking, in a large frying pan, heat the butter and drizzle of olive oil over high heat. • Cook pineapple and onion, stirring, until tender and slightly charred, 3-5 minutes. • Reduce heat to medium, then add ginger paste, the brown sugar and remaining garlic and cook until fragrant and caramelised, 1-2 minutes. • Add the white wine vinegar and water (for the chutney). Simmer, stirring, until reduced, 2-3 minutes.

• In a second medium bowl, combine tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.

• Slice chicken. • Divide basmati rice between bowls. • Top with chicken tikka, prawns, cucumber salad and DIY pineapple chutney to serve. Enjoy!