• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While the rice is cooking, cut haloumi into 2cm chunks. Roughly chop onion. Thinly slice carrot into half-moons. Finely chop garlic. Cut chicken breast into 2cm chunks.

• Pat haloumi dry with paper towel. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi, tossing, until golden brown, 3-4 minutes. Set aside on a plate. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink inside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until golden, 4-5 minutes. • Add garlic, Mumbai spice blend, tomato paste (see ingredients), mild North Indian spice blend (see ingredients) and the honey and cook until fragrant, 1 minute.

• Reduce the frying pan heat to medium, then add cream (see ingredients) and the water (for the sauce), stirring well to combine. • Return cooked chicken and haloumi to the pan and simmer until thickened, 2-3 minutes. • Remove pan from the heat, then add the butter, baby leaves and a good pinch of pepper, stirring until leaves are just wilted.

• Divide rice between bowls. Top with haloumi and chicken butter masala. Sprinkle over crushed peanuts. Enjoy!