Golden Coconut Chicken Curry

Rinse the Jasmine rice well. Add the rice and the water (check the ingredients list for the amount) to a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.

While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add the chicken thigh and cook for 3-4 minutes, tossing regularly, until browned (the chicken will finish cooking in steps 4 & 5). Set aside in a bowl.

Heat another drizzle of olive oil in the same pan and add the brown onion. Cook for 4-5 minutes, or until softened. Add the butter, the garlic, the ginger, the mild North Indian spice blend and the Indian spice blend. TIP: Only add one sachet of Indian spice blend if your kids are sensitive. Stir for 1 minute, or until fragrant. Return the chicken to the pan and stir to coat in the spices. TIP: Frying spices in butter helps to extract their flavour

Add the diced tomatoes, the coconut milk, the tomato, the zucchini and the salt (use suggested amount) and stir to combine. Bring the mixture to the boil, then reduce the heat to medium and simmer for 10 minutes, or until the veggies are soft and the chicken is cooked through. TIP: Simmer the mixture for longer if you prefer curry with a thicker sauce. Just before serving, add the Asian greens and stir through until wilted.