In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and cut into 2cm pieces. Finely grate the ginger (see ingredients list). Finely grate the garlic (or use a garlic press).

SPICY! The tandoori paste is hot, use less if you're sensitive to heat. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the tandoori paste, 1/2 the salt and a drizzle of olive oil. Add the chicken and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the tandoori chicken and cook, tossing occasionally, until browned, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken. Return all the chicken to the pan and reduce the heat to medium. Add the ginger, garlic and tomato paste and cook until fragrant, 1 minute. Add the carrot and water (for the sauce) and simmer until the carrot has softened slightly, 3 minutes.

Add the coconut cream (see ingredients list), green beans, brown sugar and the remaining salt to the pan. Simmer until the veggies are tender and the sauce has thickened, 5-7 minutes.

Divide the basmati rice between bowls and top with the creamy Indian chicken curry.