• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until the rice is tender and the water is absorbed, 12 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• While rice is cooking, thinly slice carrot into half-moons. • Trim green beans and cut into thirds. • Chop chicken tenderloins into 2cm chunks.

• Heat a large frying pan over medium-high heat. Add carrot and green beans and cook, tossing, until tender, 4-6 minutes. Transfer to bowl and set aside. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium and add ginger paste, garlic paste, tandoori paste and mild North Indian spice blend to the pan. Cook until fragrant, 1-2 minutes. • Add light cooking cream, the water (for the sauce), the brown sugar, cooked veggies and the salt, simmer until slightly thickened, 2-3 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• Divide the jasmine rice between bowls. • Top with creamy Indian-style chicken curry to serve. Enjoy!