HelloHero: Double Korma-Style Chicken & Salsa

• Meanwhile, roughly chop cucumber. Cut chicken thigh into 2cm chunks. • Drain sweetcorn. • Heat large frying pan with a drizzle of olive oil over high heat. Cook chicken and Mumbai spice blend tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.

TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Cook chicken in batches for best results!

• Return frying pan to medium-high heat with a drizzle of olive oil. Add mild curry paste and cook, until fragrant, 1-2 minutes. • Add coconut milk, the brown sugar and a splash of water and cook, stirring, until heated through, 1-2 minutes. • Meanwhile, in a small bowl, combine cucumber, sweetcorn, a drizzle of white wine vinegar and olive oil. Season to taste.