Chicken Korma Wraps

Heat a large frying pan on medium-heat (no oil). Once hot, add the cumin seeds (see ingredients for amount) and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer them into a small bowl and return the pan to the heat with a drizzle of oil. When hot, add the garlic and stir-fry for 1 min.

Add both the crushed and whole black beans to the pan along with the chicken stock paste and a quarter of the korma paste. Add the water for the beans (see ingredients for amount) and bring to a simmer. Cook until thickened, 4-5 mins.

Meanwhile, heat a drizzle of oil in another large frying pan on medium-high heat. When hot, add the diced chicken thigh and remaining korma paste. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While the chicken cooks, trim the root from the baby gem lettuce and halve lengthways, then thinly slice widthways. Halve the baby plum tomatoes and pop into a bowl with the baby gem lettuce. Add the yoghurt and lemon zest, mix well. Pop the carrot and toasted cumin seeds into another bowl. Squeeze in some lemon juice and season with salt and pepper. This is your carrot kachumber.