[BYOP] Butter Chicken Curry Bar

• In a medium saucepan, heat the butter over medium heat. • Add the water (for the rice) and bring to the boil. Add basmati rice and a good pinch of salt. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. 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, roughly chop tomato. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine Mild North Indian spice blend with a drizzle of olive oil. Add the chicken and toss to coat.

• While the veggies are roasting, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

• To the pan with the chicken, add mild curry paste (see ingredients) and cook until fragrant, 1 minute. • Stir in coconut milk and the water (for the curry). Simmer until slightly reduced, 1-2 minutes.