Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightfitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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 then chop into thirds.

Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the diced chicken pieces and season with salt and pepper. Fry until golden, turning occasionally until browned on all sides, 6-8 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Once the chicken has browned, add the shallot and cook until softened, 3-4 more mins, stirring occasionally. Once softened, add the korma style paste, honey, chicken stock paste and water for the curry (see ingredients for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Stir to mix it all together. Add the creme fraiche and green beans and stir until fully combined. Bring to the boil and simmer until the beans are tender and the chicken is cooked through, 5-6 mins, stirring occasionally.

While you wait for everything to finish, have a quick tidy up.

Taste and season the curry with salt and pepper if needed. Divide the rice between your bowls and top with the chicken korma style curry. Enjoy!