• 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, tossing, 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 water.

• Reduce heat to medium-low, then simmer until veggies are tender and 
chicken is cooked through (when no longer pink inside), 5-8 minutes.
• When the chicken has 3 minutes remaining, add baby leaves and cook until 
just wilted. 
• Place flatbreads on a lined oven tray. Drizzle each with olive oil and season 
with salt.  Bake until warmed through, 4-7 minutes.

• Meanwhile, microwave basmati rice until steaming, 2-3 minutes.
• Divide Mumbai coconut chicken and veg curry between bowls.
• Serve with rice and flatbreads. Enjoy!

Little cooks: Help warm the rice with oven gloves and under adult supervision. Be careful, the bowl can get hot!