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, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium. 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 red onion. Trim the green beans and chop 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. When hot, add the diced chicken and season with salt and pepper. Stir-fry until the chicken is browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Fry the chicken in batches if your pan is small as you want it to fry, not stew. Once the chicken is browned, add the onion 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 and cover the pan with a lid or some foil. 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 creme fraiche. 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.

Fluff up the rice with a fork. Serve with the coronation chicken on top and the the remaining coriander sprinkled over. Enjoy!