Stir in the rice and 1/4 tsp of 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 them into thirds.

Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the diced chicken breast and fry until golden, turning occasionally until browned on all sides, 6-8 mins. Season with salt and pepper as it cooks. IMPORTANT: Wash your hands after handling chicken and its packaging.

Once the chicken has browned, add the shallot and cook until softened, 3-4 more mins, stirring occasionally. Once softened, add the korma curry paste, honey, stock paste and water (see ingredients for amount), and 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. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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

Taste and season the curry with salt and pepper if you think it needs it. Divide the rice between plates and top with the chicken korma curry. Enjoy!