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).

While the rice cooks, halve, peel and thinly slice the shallot. Trim the green beans and cut into thirds.
Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper. Stir-fry until browned all over, 5-6 mins. TIP: Fry in batches if your pan is small - you want it to fry, not stew. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Once the chicken is browned, add the shallot to the pan and cook, stirring frequently, until softened, 3-4 mins.

Stir in the garlic, curry powder and mango chutney to coat the chicken and cook for 1 min.
Pour in the water for the sauce (see ingredients for amount) and stir in the chicken stock paste.
Add the beans, bring to the boil, then reduce the heat to medium.
Cover with a lid or some foil and simmer until the beans are tender, about 5-7 mins.

Once the beans are tender and the chicken is cooked, remove the lid and stir in the soured cream.
Bring to the boil, then remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Stir in half the coriander. Taste and add salt and pepper if needed.

When ready, fluff up the rice with a fork and share between your bowls.
Serve with the coronation chicken on top and the remaining coriander sprinkled over. Enjoy!