• Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain rice, rinse with warm water and set aside. Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, thinly slice carrot into half-moons. Finely chop garlic. In a medium bowl, combine diced chicken, Mumbai spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing, until browned, 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot 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 cream, the water, brown sugar and the salt. Reduce heat to low-medium, then simmer until veggies are tender, 2-3 minutes. • Add salad leaves and stir until wilted, 1-2 minutes.

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