• Finely chop garlic. Roughly chop baby spinach leaves. Cut lemon in half. Grate the carrot. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1-2 minutes. Transfer garlic oil mixture to a large bowl. • To the bowl with garlic oil, add the brown sugar and a generous squeeze of lemon juice. Season and stir to combine. • Add carrot, baby spinach and shredded cabbage mix to the dressing. Toss to coat and set aside.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and a splash of water. Gently turn chicken to coat. TIP: The chicken is cooked when it is no longer pink inside.

• Slice Indian honey chicken. • Divide zingy slaw between plates. • Top with chicken and any remaining glaze from the pan. • Dollop over garlic aioli. Sprinkle with crushed peanuts to serve. Enjoy!