• Finely chop brown onion (see ingredients). 
• Thinly slice carrot into half moons.
• Trim pea pods then slice in half. 
• Pick and roughly chop coriander.
• Cut chicken breast into 2cm chunks. 
Little cooks: Help pick the coriander! 

• In a large frying pan, heat a drizzle of olive oil over 
high heat. Cook chicken, onion and carrot, tossing 
occasionally, until browned, 6-7 minutes.

• Reduce heat to medium-high, then add Mumbai 
spice blend (see ingredients), mild curry paste 
and the butter and cook, stirring until fragrant,  
1-2 minutes.
• Add pea pods, light cooking cream and the water 
(for the curry), then simmer, stirring, until slightly 
thickened, 2-3 minutes.
• Remove from heat, then season to taste with salt 
and pepper. 

• In a small bowl, combine Greek-style yoghurt and 
coriander. Season to taste. 
Little cooks: Take the lead by combining the yoghurt 
and coriander! 

• Microwave basmati rice, until steaming,  
2-3 minutes.

• Divide rapid rice between bowls. 
• Top with chicken korma curry.
• Sprinkle over crushed peanuts (see ingredients).
• Dollop over coriander yoghurt to serve. Enjoy! 
Little cooks: Add the finishing touch by sprinkling over 
the crushed peanuts and dolloping over the yoghurt!