• Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, thinly slice carrot into half-moons. Roughly chop tomato. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Reduce the heat to medium-high, then add a drizzle of olive oil, the carrot, tomato, tomato paste (see ingredients), Sri Lankan spice blend and remaining garlic and cook until fragrant, 1 minute. • Add coconut milk, chicken-style stock powder, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in salad leaves until just wilted, 1 minute. Season to taste. Little cooks: Kids can help out with measuring the honey.

• Slice fresh chilli (if using). Tear herbs leaves. • Divide garlic rice between bowls. Top with Sri Lankan chicken masala. • Garnish with herbs, crushed roasted cashews and chilli to serve. Little cooks: Kids can add the finishing touch by sprinkling over the herb and cashew garnish!