• 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. • Roughly chop tomato. Roughly tear kale leaves, then discard stem. Thinly slice mint leaves and coriander. Thinly slice brown onion. Cut carrot into thin rounds. Pick curry leaves (see ingredients). Roughly chop baby spinach leaves. • Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook ginger paste, tomato and a splash of water until tomato is starting to break down, 2 minutes. Add kale and cook until softened, 1 minute. • Season with salt and pepper. Transfer to a bowl. Cover to keep warm.

• In a small bowl, combine garlic paste with 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 no longer pink inside), 4-5 minutes. • Meanwhile, bake flatbreads until warmed through, 4-7 minutes.

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