• In a medium saucepan, melt the butter with a drizzle of olive oil over medium-high heat. • Add the water and bring to the boil. Add basmati rice and a good pinch of salt. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, preheat oven to 220°C/200°C fan-forced. • Cut carrot into thin rounds. Thinly slice brown onion. Trim green beans. • Roughly chop tomato. Pick curry leaves. Thinly slice mint and coriander leaves. • Cut chicken breast 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 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, then stir to combine. • Place flatbreads on a lined oven tray. Spread garlic oil mixture on both sides of each flatbread. 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 curry leaves, 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 it's no longer pink inside), 4-5 minutes. • Meanwhile, bake flatbreads until warmed through, 4-7 minutes.

• Divide rice between bowls. Top with chicken korma curry. Sprinkle over roasted cashews and coriander. • Serve with garlic flatbreads, onion chutney, tomato-ginger beans and mint yoghurt. Enjoy!