• Boil kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes.
• Drain and return to saucepan. Stir in the butter and baby spinach leaves until well combined. Season to taste.

• Meanwhile, thinly slice carrot into half-moons. Using a vegetable peeler, peel Quke into ribbons.
• In a small bowl, combine Quke, drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• Dice chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. 
• Cook chicken breast and Mumbai spice blend, tossing in batches, until coated and cooked through, 3-4 minutes each side. Transfer to a plate and cover to keep warm.
• Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes.
• Add mild curry paste and cook, until fragrant, 1 minute. Stir in coconut milk, the brown sugar and a splash of water, until heated through, 1-2 minutes.

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

• Divide spinach rice between bowls. Top with chicken, korma sauce and zingy Qukes. Enjoy!