• Cut chicken tenderloins into 2m chunks. • Slice lime into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl.

• Return frying pan to high heat with a drizzle of olive oil. • Cook green veg mix, tossing, until just softened, 3-4 minutes. TIP: Add a dash of water to the veggies to help speed up the cooking process.

• Reduce heat to medium, then add Mild North Indian spice blend and Mumbai spice blend and cook until fragrant, 1 minute. • Add coconut milk, the water and return the chicken to the pan and cook, stirring, until slightly thickened, 2-3 minutes. • Season to taste with salt and pepper.

• Divide the Mumbai coconut chicken soup between bowls. • Tear over coriander and serve with lime wedges. Enjoy!