Chicken Korma Curry & Garlic Tortillas

• Meanwhile, thinly slice brown onion.
• Trim green beans.
• Roughly chop tomato. 
• Thinly slice carrot into rounds. 
• Thinly slice mint.
• Cut chicken thigh into 2cm chunks. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook green beans, tossing, until 
starting to soften, 2 minutes.
• Add ginger paste, tomato and a splash of water. 
Cook until beans are tender and tomato is starting to 
break down, 2-3 minutes.
• Season to taste with salt and pepper. Transfer to a 
bowl. Cover to keep warm.  

• In a small bowl, combine garlic paste and a 
generous drizzle of olive oil. Season to taste, then 
stir to combine.
• Place mini flour tortillas on a lined oven tray. 
Spread garlic oil mixture on both sides of each 
tortilla. Set aside.
• In a second small bowl, combine Greek-style 
yoghurt and mint. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook onion, carrot and chicken, 
tossing, until browned, 7-8 minutes.
• Add Mumbai spice blend and mild curry paste and 
cook until fragrant,1-2 minutes.
• Stir in coconut milk. Simmer until slightly reduced 
and chicken is cooked through (when no longer pink 
inside), 4-5 minutes.
• Meanwhile, bake tortillas until warmed through, 
5-8 minutes.