• Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 10 mins, then remove the pot from the heat.
• Keep covered 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 onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Trim the green beans and cut into thirds.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the onion and chicken, stirring occasionally, until the onion is softened and the chicken is golden brown on the outside, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Season with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Add the green beans, then the garlic and North Indian spice.
• Cook until fragrant, 1 min.

• Add the korma paste, coconut milk, stock and 25ml water (per 2P).
• Cover and simmer until sauce is slightly reduced, 7-9 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle
• Season to taste with salt and pepper. Loosen the sauce with a splash of water if you feel it's too thick.

• Fluff up the rice with a fork and divide between bowls alongside the chicken curry.