• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice to the saucepan with a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and set aside. • Meanwhile, finely chop carrot into half-moons. Thinly slice leek. Slice courgette into half-moons. TIP: The rice will finish cooking in its own steam so don't peek!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken breast strips until browned and cooked through, 3-4 minutes each side. Season with salt and 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. Add the carrot, courgette and leek and cook until softened, 5-6 minutes. • Add Mumbai spice blend, mild North Indian spice blend and tomato paste, and cook until fragrant, 1 minute. • Add the soy sauce, coconut milk and water (for the curry) and stir to combine. • Simmer the curry until it has thickened, 2-3 minutes. Return the chicken and stir, 2-3 minutes. TIP: Add a splash more water if the curry mixture looks too thick.

• Divide jasmine rice between bowls and top with Indian chicken and coconut curry. Garnish with the crushed peanuts. Enjoy!