• Cut chicken breast into 2cm chunks. 
• Finely chop garlic. 

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes.
• Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. 

• When rice has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken tossing occasionally, 
until chicken is browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook brown mustard seeds, Mumbai spice blend and remaining garlic until fragrant, 1-2 minutes.
• Reduce heat to medium, then add Bengal curry paste, cream (see ingredients) and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Return cooked chicken and add baby leaves, 
stirring to combine. Season with salt and pepper. 

• Divide garlic rice between bowls. 
• Top with chicken and baby spinach korma.
• Serve with Greek-style yoghurt. Enjoy