Spiced Chicken Biryani

In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, carrot and green beans and cook, stirring, until softened, 3-4 minutes. Add the Bengal curry paste (see ingredients) and garlic and cook until fragrant, 1 minute. Add the basmati rice, currants, the water, brown sugar and vegetable stock powder. Stir to dissolve the stock then bring to the boil. Cover, reduce the heat to medium-low and simmer until the water is absorbed and the rice is tender, 18-20 minutes. TIP: Add a little extra water if the liquid is absorbed before the rice is done!

Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the chicken, mild North Indian spice blend, a pinch of salt and a drizzle of olive oil. Toss to coat.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 4-5 minutes. Transfer to a plate. TIP: The chicken may char a bit in the pan, this just adds to the flavour!

Finely chop the cucumber. In a small bowl, combine the Greek yoghurt, cucumber and a pinch of salt. Once the rice is done, stir the baby spinach leaves through the rice until just wilted. Stir through the spiced chicken (plus any resting juices) and the salt. TIP: Seasoning is key to this dish. Add more salt and pepper to taste!