Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve, peel and chop the shallot into small pieces.

Trim the green beans and chop into thirds.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper. 

Fry until browned all over, 6-8 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the chicken has browned, add the shallot and green beans. Fry until softened, 3-4 mins.

Stir in the korma curry paste and fry until fragrant, 1 min.

Add the chicken stock paste, creme fraiche, sugar and water for the curry (see pantry for both amounts) to the chicken. Stir together, then bring to the boil.

Simmer, stirring occasionally, until the beans are tender and the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When the curry is ready, taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Fluff up the rice with a fork and share between your bowls. Top with your chicken korma style curry.

Enjoy!