Goan-Style Chicken Curry & Rice

• Meanwhile, trim and halve green beans. • Roughly chop tomato and brown onion (see ingredients). Finely chop garlic. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing, until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. • Transfer to serving bowls, season with salt and pepper and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook tomato and onion, tossing, until tender, 4-5 minutes.

• Add tomato paste, Mumbai spice blend and the remaining garlic to the pan and cook until fragrant, 1-2 minutes. • Stir in coconut milk, the water (for the curry), white wine vinegar and chicken stock pot and simmer until slightly reduced, 2-3 minutes • Return cooked chicken with a drizzle of olive oil to pan, stirring until combined and heated through, 1 minute. • Remove from heat, and add baby spinach leaves, stirring until combined. Season with salt and pepper.