• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken tenderloins, in batches, until browned and cooked through, 3-4 minutes each side.

• Return the frying pan to high heat with a drizzle of olive oil if needed. • Cook green veg mix, until just softened, 2-3 minutes. TIP: Add a dash of water to the veggies to help speed up the cooking process.

• Reduce heat to medium, then add ginger paste, Mild North Indian spice blend and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add coconut milk, the water, chicken stock pot and return the chicken to the pan and, cook, stirring, until slightly thickened, 2-3 minutes. • Add baby spinach leaves to the saucepan, and cook until wilted, 1 minute. • Season to taste.

• Divide the Sri Lankan coconut chicken soup between bowls. • Top with crushed peanuts to serve. Enjoy!