• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Drain the rice and return to saucepan. Add chicken-style stock powder and baby spinach leaves. Stir to combine. Cover and set aside. • In a medium bowl, combine Mumbai spice blend with a splash of water, a drizzle of olive oil and a pinch of salt and pepper. Add chicken drumstick fillets, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes. • Meanwhile, roughly chop tomato and cucumber. Transfer to a medium bowl. TIP: Chicken is cooked through when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• When chicken has 5 minutes remaining, reduce heat to low, then add Bengal curry paste (see ingredients). Cook, stirring, until fragrant, 1 minute. • Add coconut milk and butter and simmer, stirring, until thickened slightly, 1-2 minutes. • Remove from heat. Season to taste.

• Drizzle tomato and cucumber with white wine vinegar. Toss to coat. Season to taste. • Divide basmati-spinach toss between bowls. Top with Bengal coconut chicken. Pour over any remaining sauce from pan. • Top with crushed peanuts. Serve with tomato and cucumber salad.