• Preheat oven to 220°C/200°C fan-forced. • In a medium saucepan, heat the butter with a dash of olive oil over medium 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. Stir through shredded coconut.

• Meanwhile, cut carrot into thin rounds. • Thinly slice brown onion. • Trim green beans. • Roughly chop tomato. • Thinly slice mint. • Cut chicken thigh 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 mini flourtortillas on a lined oven tray. Spread garlic oil mixture on both sides of each tortilla. 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 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 tortillas until warmed through, 5-8 minutes.

• Divide coconut rice between bowls. Top with chicken korma curry. • Sprinkle over crushed peanuts. • Serve chicken korma curry with garlic tortillas, onion chutney, tomato-ginger beans and a dollop of mint yoghurt. Enjoy!