• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook basmati rice and a pinch of salt, uncovered, over high heat until tender, 12 minutes. • Drain rice, rinse and set aside.

• Meanwhile, thinly slice carrot into half-moons. Finely chop celery. Finely chop garlic. Cut chicken thigh into 2cm chunks. • SPICY! The spice blend is hot, use less if you're sensitive to heat. In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 4-5 minutes.

• Add ginger paste, garlic, tomato paste (see ingredients) and masala paste and cook until fragrant, 2 minutes. • Return chicken to the pan. Add coconut milk, baby spinach leaves, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until veggies are tender, 2-3 minutes. TIP: Cover the pan with a lid if the ginger paste starts to spatter! Little cooks: Kids can help out with measuring the water and brown sugar.

• Divide rapid rice between bowls. Top with Indian chicken masala curry. • Garnish with crushed roasted cashews to serve. Enjoy! Little cooks: Work your magic and add the finishing touch by sprinkling over the cashews!