Dinner: Indian Spiced Chicken

Finely chop the garlic (or use a garlic press). Melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and salt and bring to the boil. Add the basmati rice, reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, finely chop the cucumber and tomato. Roughly chop the coriander (reserve a few leaves for garnish!). Reserve 2 big handfuls of mixed salad leaves for lunch. In a medium bowl, combine the remaining salad leaves, cucumber, tomato, vinegar, a drizzle of olive oil and a pinch of salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp. In a small bowl, combine the Greek yoghurt, coriander and a pinch of salt and pepper. Mix well to combine.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the chicken and cook, tossing often, until the chicken is browned and cooked through, 4-5 minutes. Transfer to a bowl and repeat with the remaining chicken. TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour! When all the chicken is cooked, reserve 2 portions (about 1 cup) for tomorrow's lunch.

Divide the garlic rice and Indian spiced chicken between plates. Serve with the tomato and mixed salad and a dollop of coriander yoghurt. Garnish with the reserved coriander leaves and serve with the mango chutney.