Plant-Based Chicken Korma Curry

• While rice is cooking, roughly chop Asian greens. • Slice zucchini into half-moons. • Cut chicken tenderloins into 2cm chunks.

Custom Recipe: If you've swapped to plant-based chicken strips, heat frying pan as above. Cook plant-based chicken strips and mild North Indian spice blend, tossing, until browned, 4-5 minutes. Continue with step.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add chicken and mild North Indian spice blend and cook tossing, until browned and cooked through, 4-5 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• Add mild curry paste, coconut milk, the brown sugar, Asian greens and return cooked zucchini to the pan and cook stirring, until thickened, 2-3 minutes. Season to taste.