• Finely chop garlic. • In a medium saucepan, melt butter with a dash of olive oil over a medium heat. Cook 1/2 garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice carrot into half-moons. Trim and halve green beans. Roughly chop roasted almonds. Cut chicken breast into 3cm chunks. • Return frying pan to a high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned 3-4 minutes.

• Reduce frying pan to a medium-high heat, then add a drizzle of olive oil, the carrot, green beans, tomato paste (see ingredients), Sri Lankan spice blend and remaining garlic and cook until fragrant, 1 minute. • Add coconut milk, chicken-style stock powder, honey and a splash of water. Simmer until sauce has thickened slightly and chicken is cooked through, 3-4 minutes. Stir in baby spinach leaves until just wilted,1 minute. Season to taste.

• Slice long green chilli (if using). Roughly tear mint leaves. • Divide garlic rice between bowls. • Top with Sri Lankan chicken masala. • Garnish with chilli, mint and almonds.