a) Bring a large saucepan of water to the boil with a 1/4 tsp salt for the rice.
b) When boiling, add the rice and half the ginger puree.
c) Cook for 12 mins then drain in a sieve, pop back in the pan and cover with a lid to keep warm.

a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the chicken and season with salt and pepper. Stir-fry until golden brown, 4-5 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
c) While the chicken cooks, grate the remaining ginger puree. Peel and grate the garlic (or use a garlic press).
d) Trim the green beans and chop into thirds.

a) Once the chicken is brown, add the tomato puree, North Indian style spice mix, grated ginger and half the garlic.
b) Stir together, then pour in the water and sugar (see ingredients for both amounts). Stir in the chicken stock paste.
c) Bring to the boil and simmer until reduced by half, 3-5 mins.

a) While everything cooks, heat a drizzle of oil in another frying pan on medium-high heat.
b) Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins.
c) Stir in the mustard seeds and remaining garlic and cook for 1 min.
d) Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Drain, then remove from the heat and keep covered.

a) Once the sauce has reduced, stir in the cream.
b) Bring to the boil, then stir in the butter until melted. Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
c) Taste and add salt and pepper if needed.

a) Fluff up the rice with a fork and spoon into bowls.
b) Top with the curry and scatter over the mustard seed green beans. Enjoy!