Chicken Korma Curry & Garlic Flatbreads

• Meanwhile, finely chop garlic and mint. 
• Cut broccoli into small florets, then roughly chop the stalk. 
• Roughly chop tomato. 
• Thinly slice onion (see ingredients).
• In a small bowl, combine Greek-style yoghurt, mint and a pinch of salt and pepper. Set aside.
• In a small microwave-safe bowl, add the remaining butter and half the garlic. Microwave in 10 second bursts, until melted. Season with salt. Set aside.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook broccoli, tossing, until just tender, 4-5 minutes.
• Add tomato and cook, stirring, until softened, 2-3 minutes.
• Add the remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. 
• Cook onion and diced chicken, tossing, until browned and cooked through, 5-6 minutes.
• Add Mumbai spice blend and cook until fragrant, 1 minute.
• Add coconut milk and the water(for the curry). Stir to combine and simmer, 1 minute.
• Reduce heat to medium, then add mild curry paste and cook, stirring until fragrant, 1-2 minutes. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

• While the curry is cooking, spread garlic butter over one side of flatbreads and place directly on an oven wire rack. 
• Bake until golden, 3-5 minutes.