I’ve called this a curry for kids because mine absolutely love it and it’s a great way of introducing little ones to new flavours, but I defy adults not to wolf it down too. A super simple supper for the whole family.

Serves 4 children or two adults

Ingredients

1 tbsp olive oil

Half a red onion, diced

2 chicken breasts – diced into 1 inch chunks

2 tbsp korma curry paste

1 can light coconut milk

1 chicken stock cube

1 tbsp mango chutney

2 good handfuls sugar snap peas and baby corn

Rice and toasted pitta to serve

Method

Heat the oil in a frying pan then add the onion and fry gently for a few minutes until soft. Add the chicken and brown all over. Add the curry paste and fry for a couple more minutes before adding the coconut milk. Crumble in the stock cube, add the mango chutney and bring to a simmer. Allow to simmer gently for 10 minutes, then add the veg and cook for 5 minutes more.

Serve with steamed rice and toasted mini pitta