Chicken Korma Curry & Garlic Rice

• Meanwhile, finely chop brown onion (see ingredients). Thinly slice carrot into half moons. • Trim pea pods then slice in half. Pick and roughly chop coriander. • Cut chicken breast into 2cm chunks.

Little cooks: Help pick the coriander! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, finely chop brown onion (see ingredients). Thinly slice carrot into half moons. • Trim pea pods then slice in half. Pick and roughly chop coriander. Pick curry leaves (see ingredients). • Cut chicken thigh into 2cm chunks.

Little cooks: Help pick the coriander and curry leaves!

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, onion and carrot, tossing occasionally, until browned, 6-7 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, onion and carrot, tossing, until browned, 5-6 minutes.

• Reduce heat to medium-high, then add Mumbai spice blend (see ingredients), mild curry paste and remaining garlic paste and butter, and cook, stirring, until fragrant, 1-2 minutes. • Add pea pods, light cooking cream and the water (for the curry), then simmer, stirring, until slightly thickened, 2-3 minutes. • Remove from heat. Season with salt and pepper to taste.

• In a small bowl, combine Greek-style yoghurt and coriander. • Season to taste.

Little cooks: Take the lead by combining the yoghurt and coriander!