Caribbean Chicken Curry & Cauli-Rice

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, in batches, tossing occasionally, until browned and cooked through, 4-5 minutes. • Transfer to a bowl.

TIP: Chicken is cooked through when it's no longer pink inside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and onion until softened, 4-5 minutes. • Add mild jerk Caribbean spice blend and 1/2 the garlic and cook until fragrant, 1 minute. • Return chicken (plus any resting juices!) to the pan, then add coconut milk, the brown sugar and the water. Reduce heat to medium and cook until slightly thickened, 3-4 minutes. • Remove pan from heat. Stir in baby spinach leaves until spinach is wilted, 1-2 minutes. Season to taste

• Meanwhile, heat a medium frying pan over high heat with a drizzle of olive oil and the butter. • Add the remiaing garlic, cook until fragrant, 1 minute. • Add cauliflowerrice until softened, 2-4 minutes.

• Remove pan from heat. • Sprinkle in chilli flakes (if using) and chickenstyle stock powder until combined, 1 minute. • Season to taste. Remove from heat.