Pour the cold water for the rice (see ingredients 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 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 fry until softened, 3-4 mins.
Stir in the korma style paste, chicken stock paste, sugar and water for the curry (see ingredients for both amounts).

Add the creme fraiche and green beans to the pan, stir together, then bring to the boil.
Simmer until the beans are tender and the chicken is cooked through, 5-6 mins, stirring occasionally. 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.
Fluff up the rice with a fork and divide between your bowls. Top with the chicken korma style curry. Enjoy!