• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. 
• In a large saucepan, melt the butter with a dash of olive oil over medium heat. 
Cook half the garlic until fragrant, 1 minute.
• Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the 
boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat. Keep covered until rice is tender 
and water is absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam, so don’t peek! 

• Meanwhile, roughly chop tomato. Drain sweetcorn.
• In a medium bowl, combine Mumbai spice blend, a dollop of Greek-style 
yoghurt, a drizzle of olive oil, remaining garlic and a pinch of salt and pepper. 
Add chicken breast, tossing to coat. Set aside.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned,
4-5 minutes. Transfer to a bowl. 
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.

• Return frying pan to a medium-high heat heat with a drizzle of olive oil. When 
oil is hot, cook chicken until golden, 2-3 minutes each side (depending on 
thickness). Transfer to a lined oven tray and bake until cooked through (when 
no longer pink inside), 12-14 minutes.
• Meanwhile, add mixed salad leaves and tomato to the bowl with charred corn. 
Season with salt. Drizzle with white wine vinegar and olive oil. Toss 
to combine. 

• Slice chicken.
• Divide rice and corn-tomato salad between bowls. Top rice with Mumbai bliss 
yoghurt marinated chicken and remaining yoghurt.
• Sprinkle with flaked almonds to serve. Enjoy!