• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. Add the water and a pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from 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!

• Meanwhile, thinly slice cucumber into half-moons. Grate carrot (see ingredients). Finely chop coriander (reserve some for garnish). Slice chicken breast into strips. • In a medium bowl, combine cucumber, carrot and coriander. Add a drizzle of white wine vinegar and olive oil. Season to taste and stir to combine. • In a second medium bowl, combine chicken strips, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a bowl. TIP: Chicken is cooked through when it's no longer pink inside.

• Return the frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend and remaining garlic until fragrant, 1 minute. • Add coconut milk and a splash of water, then bring to the boil. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes. • Return chicken (plus any resting juices) to the pan and stir to combine. Season to taste.

• Divide garlic rice between bowls. Top with Indian coconut chicken curry and cucumber salad. • Garnish with reserved coriander. Enjoy!