• Thinly slice carrot into half-moons.
• Thinly slice celery.
• Finely chop garlic.
• Cut chicken thigh into 2cm chunks. 

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, carrot and celery, tossing, until browned, 3-4 minutes.
• Add Mumbai spice blend, mild North Indian spice blend and garlic. Cook until fragrant, 1 minute.
• Add coconut milk, the water and chicken-style stock powder, then bring to the boil.

• Reduce heat to medium-low, then simmer until veggies are tender and chicken is cooked through, 5-8 minutes.
• When the chicken has 3 minutes remaining, add baby leaves and cook until just wilted. 
TIP: Chicken is cooked through when it's no longer pink inside. 

• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rice and coconut chicken and veg curry between bowls to serve. Enjoy!