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.
See more #EvenBetter recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.