• In a medium saucepan, bring brown rice and the water (for the rice) to the boil over high heat. • Reduce heat to medium and simmer, uncovered, until rice is tender, 25-30 minutes. • Drain and return to saucepan. Season to taste.

• While the rice is cooking, combine chicken mince, fine breadcrumbs, 1/2 the garlic paste and a good pinch of salt and pepper in a medium bowl. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. TIP: The garlic paste helps to bind the meatballs

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a clean plate. TIP: The meatballs will char slightly in the pan, this adds to the flavour!

• While the meatballs are cooking, roughly chop cucumber, tomato and coriander. • In a second medium bowl, combine cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. • In a small bowl, combine Greek-style yoghurt (reserve a dollop for the sauce!) and coriander.

• Wipe out frying pan, then return to medium-low heat with a drizzle of olive oil. Cook tomato with a splash of water until softened, 2-3 minutes. • Add Mumbai spice blend, tomato paste and remaining garlic paste and cook until fragrant, 1 minute. • Stir in the water (for the sauce) and the brown sugar. Remove from heat. Stir through reserved yoghurt and cooked meatballs. Season to taste.

• Stir baby spinach leaves through brown rice. • Divide brown rice between bowls. Top with Mumbai chicken meatballs, spooning over sauce from the pan. • Serve topped with zingy cucumber and coriander yoghurt. Enjoy!