Indian Chicken, Haloumi and Spinach Curry

Preheat the oven to 220C, fan-forced. Thinly slice the onion. Crush or finely chop 2 garlic cloves. Thickly slice the haloumi. Cut the chicken into 3cm chunks. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.

Heat 2 tsp vegetable oil in a medium deep frypan over medium-high heat. Cook chicken, stirring, for 2-3 mins until browned. Remove from pan. Add onion and cook over medium heat, stirring, for 3 mins or until softened. Stir in chicken, masala seasoning, tomatoes and stock and bring to the boil. Reduce heat to medium and cook for 10 mins or until chicken is cooked through.

Meanwhile, put the garlic and 1 tbs vegetable oil in a bowl and season with salt and pepper. Brush the garlic oil over the tortillas, then fold in half. Put on a large oven tray and bake for 8 mins or until golden and crisp.

Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until browned. Remove from the pan.

Add the spinach to the curry and cook for 1-2 mins until wilted. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the curry among bowls and top with the haloumi. Serve with the flatbreads and enjoy!

Like your curries with a touch of creaminess? Dollop with natural yoghurt if you have some in the fridge. Or kick up the heat a notch or two with a scattering of chopped fresh chilli or chilli flakes.