• Cut carrot into half-moons. Thinly slice celery. Finely chop garlic. • Cut chicken thigh into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, carrot, and celery until browned, 3-4 minutes. • Add Mumbai spice blend, mild North Indian spice blend and garlic. Cook until fragrant, 1 minute. • Add coconut milk, the water and chicken-style stock powder, then bring to the boil. Little cooks: Kids can help by measuring the ingredients.

• Reduce heat to medium-low, then simmer, until veggies are tender and chicken is cooked through, 5-8 minutes. • When the chicken has 3 minutes remaining, add baby leaves and cook until just wilted. • Before serving, toast or grill flatbread to your liking, then drizzle with olive oil. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide Indian coconut chicken and veggie curry between bowls. Drizzle with greek-style yoghurt. • Serve with flatbreads. Enjoy!