• In a medium saucepan, add the water and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan 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! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!

• While the rice is cooking, thinly slice capsicum. Cut baby broccoli into thirds. 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 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Reduce heat to medium-high, then add a drizzle of olive oil, add capsicum and baby broccoli and cook until just tender, 5-6 minutes. • Add tomato paste (see ingredients) and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add chicken-style stock powder, coconut milk, the honey and a splash of water. Simmer until the sauce has thickened slightly, 3-4 minutes. • Stir in baby leaves until just wilted, 1 minute. Season to taste.

• Divide basmati rice between bowls. Top with Sri Lankan chicken and capsicum curry. • Tear over coriander leaves and sprinkle with crushed roasted cashews to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnishes!