Indian Spiced Chicken with Garlic Rice for Dinner

Finely chop the garlic (or use a garlic press). Melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and salt and bring to the boil. Add the basmati rice, stir, reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

While the rice is cooking, finely chop the cucumber and tomato. Roughly chop the coriander (reserve a few leaves for garnish!). Reserve 2 big handfuls of mixed salad leaves for lunch. In a medium bowl, combine the cucumber, tomato, remaining salad leaves, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Set aside. In a small bowl, combine the Greek yoghurt, coriander and a pinch of salt and pepper. Set aside.

TIP: Toss the salad just before serving to keep the leaves crisp.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the chicken and cook, tossing often, until the chicken is browned and cooked through, 4-5 minutes. Transfer to a bowl and repeat with the remaining chicken. When all the chicken is cooked, reserve 2 portions (about 1 cup) for tomorrow's lunch.

TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour!

Divide the garlic rice and Indian-spiced chicken between plates. Serve with the salad and a dollop of coriander yoghurt. Garnish with the reserved coriander leaves and serve with the mango chutney.