Mild Indian Butter Chicken & Haloumi

• 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 rest. • Add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high, then add tomato paste, mild curry paste and half the garlic paste. Cook stirring, until fragrant, 1 minute. • Add light cooking cream, the brown sugar and the water (for the curry). Cook, stirring, until thickened, 2-3 minutes. • Add baby spinach leaves and cook, stirring, until wilted, 1 minute.

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

• While chicken is cooking, preheat oven grill to high. • In a small microwave-safe bowl, combine the remaining butter and remaining garlic paste. • Microwave in 10 second bursts, until fragrant and melted. • Spread garlic butter over one side of the mini flourtortillas. • Place tortillas directly on a wire oven rack. Grill until golden, 3-5 minutes.