• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook jasmine rice and a pinch of salt, uncovered, over high heat until tender, 12-14 minutes. • Drain rice, rinse and set aside.

• Meanwhile, thinly slice carrot into half-moons. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a large bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. Add ginger paste, garlic, tomato paste (see ingredients) and Bengal curry paste (see ingredients) and cook until fragrant, 2 minutes. • Return chicken to the pan. Add coconut milk, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until sauce has slightly thickened, 2-3 minutes. Add baby leaves and stir until wilted, 1-2 minutes.

• Divide rapid rice between bowls. Top with Indian chicken and veggie curry. • Garnish with crushed roasted cashews to serve. Enjoy! Little cooks: Work your magic and add the finishing touch by sprinkling over the cashews!