Mild Indian Chicken & Veggie Curry

While the rice is cooking, finely chop the brown onion. Cut the carrot (unpeeled) into 0.5cm half-moons. Cut the zucchini into 1cm chunks. Finely chop the garlic (or use a garlic press). Cut the chicken thigh into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing, for 5-6 minutes, or until browned and cooked through. Transfer to a medium bowl. TIP: If your pan is getting crowded, cook in batches for best results!

Return the large frying pan to a medium-high heat with an extra drizzle of olive oil. Add the onion and carrot and cook, stirring for 2-3 minutes, or until softened. Add the zucchini and garlic and cook for a further 2 minutes, or until fragrant. Add the butter to the pan and stir to melt. Once melted, add the mild North Indian spice blend and cook for 30 seconds, or until fragrant.

Return the chicken to the pan with any resting juices and add the salt, diced tomatoes and brown sugar. Simmer for 5-10 minutes or until slightly thickened. Add the baby spinach leaves and stir for 1-2 minutes, or until just wilted. Reduce the heat to low and add 1/2 tub cooking cream and mix well. Season to taste with salt and pepper. TIP: Add a dash more cream if you like a thinner curry!