Creamy Indian Chicken, Chickpea & Spinach Curry

• When the rice has 10 minutes remaining, roughly chop tomato. Drain and rinse half the chickpeas. • In a small heatproof bowl, combine half the garlic paste and a drizzle of olive oil. • Microwave, in 10 second bursts, until fragrant. Season with salt and pepper. • Cut chicken into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add tomato, chickpeas, tomato paste (see ingredients), mild curry paste, Mumbai spice blend and the remaining garlic paste and butter, cook stirring, until softened and fragrant, 3-4 minutes.

• Reduce heat to medium and stir in light cooking cream, the water (for the curry) and brown sugar and cook until combined and slightly reduced, 2-3 minutes. • Add baby spinach leaves and cook, stirring, until slightly wilted, 1 minute.

• Meanwhile, preheat grill to high. Brush garlic oil over one side of the flatbreads. • Place flatbreads directly on an oven wire rack and bake until golden, 3-5 minutes.

TIP: Spread flatbreads across two trays if it is getting crowded and toastx in batches!