Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

While the potatoes roast, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Put the carrots on one side of another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Lay the chicken thighs flat on the other side of the tray (use two baking trays if necessary).
Drizzle with oil, season with salt and pepper, then spread the korma style paste over the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pop the tray onto the middle shelf of your oven to bake until the chicken is cooked through and the carrots are tender, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Turn the carrots halfway through.

Once everything is nearly ready, trim the green beans.
If you want to microwave them, pop into a microwaveable bowl with 2 tbsp water and season with salt and pepper. Cover with a lid or cling film and microwave until tender, 3-4 mins.
If you don't have a microwave, bring a medium saucepan of water to the boil with 1/2 tsp salt. Once boiling, add the beans and simmer until just tender, 3-5 mins. Drain in a colander. Season with salt and pepper.

When everything is ready, share the curried chicken between your plates with the potatoes, carrots and green beans alongside.
Spoon over the juices from the tray if you'd like, then finish with a dollop of yoghurt.
Enjoy!