• In a medium saucepan, add the water(for the rice) and bring to the boil. • Add 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 carrot into half-moons. Trim green beans and cut into thirds. • Chop chicken thigh into 2cm chunks.

• Heat a large frying pan over medium-high heat. Add carrot and green beans and cook until tender, 4-6 mins. Transfer to bowl and set aside. • Return frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add chicken and cook, tossing occasionally, until browned, 5-6 minutes. • Reduce heat to medium and add ginger paste, garlic paste, tandoori paste and mild north Indian to the pan. Cook until fragrant, 1-2 mins. • Add light cooking cream, water (for the sauce), brown sugar, cooked veggies and salt and simmer until slightly thickened, 2-3 mins.

• Divide the basmati rice between bowls and top with the creamy Indian chicken curry to serve. Enjoy!