Mumbai Crumbed Chicken & Mild Coconut Sauce

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, place Mumbai spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into spice blend, followed by the egg, and finally into panko breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 3-5 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!

• Meanwhile, roughly chop tomato and baby spinach leaves. Grate carrot. • In a medium bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Just before serving, add spinach, tomato and carrot, tossing to combine.

TIP: Tossing the salad just before serving keeps the leaves crisp!

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook tomato paste and mild curry paste, until fragrant, 1 minute. • Stir in coconut milk, the brown sugar and a splash of water, until slightly reduced, 2-3 minutes. Season to taste.