• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. Add the water and a pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• • Meanwhile, cut tomato into 2cm wedges. Grate carrot (see ingredients). Finely chop coriander (reserve some for garnish). • In a medium bowl, combine tomato, carrot and coriander. Add a drizzle of white wine vinegar and olive oil. Season to taste and stir to combine. Set aside. • Slice chicken breast into thin strips. • In a second medium bowl, combine chicken breast, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a bowl. • Return the frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend and remaining garlic until fragrant, 1 minute. • Add coconut milk and a splash of water, then bring to the boil. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes. • Return chicken (plus any resting juices) to the pan and stir to combine. Season to taste.

• Divide garlic rice between bowls. Top with Indian coconut chicken curry for the kid's portion. • Plate up the adult's portion with the remaining rice and chicken curry. Garnish with reserved coriander. Serve adult's portion with tomato salad. Enjoy!