1 Adult Serving = 2 Kids Servings Make the meatballs. Peel and finely grate the garlic and fresh ginger. Add to a mixing bowl with the chicken mince, curry powder, breadcrumbs, yoghurt and a pinch of salt and pepper. Mix well until combined. Wet your hands and roll the mixture into 16 small meatballs. Set aside.

Place a large frying pan over a medium heat with a drizzle of sunflower oil. Once hot, add the meatballs and cook for 5–6 mins, turning until golden all over. Transfer to a plate and set aside.

Peel and finely dice the onion. Peel and finely slice the second garlic clove. Grate the remaining 20g of ginger.

In the same pan, add another drizzle of oil and cook the onion, garlic and ginger for 4–5 mins until soft. Stir in the curry powder and turmeric, then sprinkle in the flour and cook for 1 min.

Pour in the chicken stock and stir through the ground almonds. Mix well to form a smooth sauce, then return the meatballs to the pan. Simmer gently for 15 mins until the sauce has thickened and the meatballs are cooked through.

Turn off the heat and stir in the yoghurt. Taste and season with salt if needed.

For the adults, prep the garnish. Slice the red chilli, pick the leaves of the coriander and slice the lime into wedges.

Serve up! Kids Plate : Spoon the curry over bowls of rice, with a dollop of yoghurt. Parents Plate : Top the curry and rice with coriander, lime wedges sliced red chilli and lime pickle or your favourite chutney.