Mumbai Coconut Chicken & Veg Curry

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook chicken, 
carrot and celery, tossing, until browned, 3-4 minutes.
• Add Mumbai spice blend, mild North Indian spice blend and garlic. Cook 
until fragrant, 1 minute.
• Add coconut milk, the water and chicken-style stock powder, then bring to the boil. 

Little cooks: Kids can help by measuring the water.

• Reduce heat to medium-low, then simmer until veggies are tender and 
chicken is cooked through (when no longer pink inside), 5-8 minutes.
• When the chicken has 3 minutes remaining, add baby leaves and cook until 
just wilted. 
• Place flatbreads on a lined oven tray. Drizzle each with olive oil and season 
with salt.  Bake until warmed through, 4-7 minutes.