• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to the saucepan.

 • Cut chicken breast into 2cm chunks.

• Cut paneer into 2cm cubes.

• In a large frying pan, heat a drizzle of olive oil over high heat. 

• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil and cook the paneer until golden brown, 3-4 mins. Set aside on a plate.

• While paneer is cooking, finely chop brown onion and garlic. Roughly chop capsicum.

TIP: Chicken is cooked through when it's no longer pink inside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Add onion and capsicum and cook, tossing, until softened, 4-5 minutes.
• Add mild North Indian spice blend, Mumbai spice blend and garlic and cook until fragrant, 1 minute.
• Add passata, the water, brown sugar and butter and simmer until slightly thickened, 1-2 minutes.
• Remove pan from heat, then add baby spinach leaves, Greek-style yoghurt and return paneer to the pan. Stir until combined. Season with salt and pepper to taste. 

• Divide rapid rice and chicken, paneer and veggie tikka curry between bowls.

• Tear over coriander to serve. Enjoy!