Introduce the children to new flavours and get them involved in the cooking with this delicious chicken korma with a tomato sambal.
Cut the chicken into slices then place into a freezer bag with the curry powder; shake to coat. Set aside while you slice the spring onions and cut the sugar snaps into 3-4 diagonal slices.
Cook the rice according to pack instructions. Drain.
Meanwhile, heat the oil in a large frying pan. Add the coated chicken and cook for 3-4 minutes until golden and cooked through with no pink showing. Add the onions and stir-fry for 1 minute. Stir in the coconut milk, chutney and sugar snaps and simmer for another 3-5 minutes until thickened slightly. Season.
For the sambal, cut the onion into cubes; place in a bowl with the lime juice. Cut the tomatoes and cucumber to the same size and chop the coriander. Mix into the bowl; season.
Serve the curry with the poppadoms, rice and sambal.
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