Veggie-Loaded Butter Chicken

• Meanwhile, trim and halve green beans. Roughly chop tomato. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, mild North Indian spice blend, a drizzle of olive oil and pinch of salt.

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and green beans, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high. Add tomato, tomato paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes. • Stir in thickened cream and baby spinach leaves, until wilted and slightly reduced, 1-2 minutes.