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

While the rice is cooking, preheat the oven to 220°C/200°C fan-forced. Cut the carrot into thin rounds. Finely slice the brown onion, mint and coriander. Trim the green beans. Roughly chop the tomato and the baby spinach leaves. Pick the curry leaves. Cut the chicken thigh into 2cm chunks.

In a large frying pan, add a drizzle of olive oil over a medium-high heat. Cook the green beans, tossing, until starting to soften, 2 minutes. Add the ginger paste, tomato and a splash of water. Cook until the beans are tender and the tomato has started to break down, 2-3 minutes. Season, with salt and pepper. Transfer to a bowl. Cover to keep warm.

In a small bowl, combine the garlic paste and a generous drizzle of olive oil. Season, then stir to combine. On a lined oven tray, spread the garlic oil mixture on both sides of each flatbread. In another small bowl, combine the Greek-style yoghurt and mint.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, carrot and chicken, tossing, until browned, 7-8 minutes. Add the curry leaves, Mumbai spice blend and mild curry paste and cook until fragrant, 1-2 minutes. Stir in the coconut milk. Simmer until slightly reduced, 4-5 minutes. Meanwhile, bake the flatbreads until warmed through, 5-8 minutes.

Stir the baby spinach through the rice. Divide the rice between bowls. Top with the chicken korma curry, sprinkling over the roasted cashews and coriander. Serve with the garlic flatbreads, mango chutney, tomato-ginger beans and mint yoghurt.