• Boil the kettle. Half-fill a medium saucepan with the boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. • Meanwhile, combine Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. Add chicken thigh, turning to coat. • Drain cooked rice and return to saucepan. Stir in the butter. Cover and set aside.

• Trim green beans. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook green beans until tender, 4-5 minutes. Transfer to a bowl. Cover to keep warm. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes (cook in batches if your pan is getting crowded). • Meanwhile, roughly chop tomato and cucumber. Transfer to a bowl. TIP: Chicken is cooked through when it's no longer pink inside

• When chicken has 5 minutes remaining, reduce heat to low, then add mild curry paste. Cook, stirring, until fragrant, 1 minute. • Add coconut milk and the water and simmer, stirring, until thickened slightly, 1-2 minutes. • Remove from heat. Season to taste.

• Combine tomato and cucumber with a drizzle of white wine vinegar. Season to taste. • Divide rice between bowls. Top with green beans and Indian-style chicken, pouring over any remaining curry sauce from the pan. • Top with crushed peanuts. Serve with tomato and cucumber salad.