• Rinse the rice to remove excess starch. 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.
• Cook for 10 mins then remove the pot from the heat.
• Keep covered for 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.
• Cut the green beans into thirds.

• Place a large pan over medium heat with a drizzle of oil.
• Once the pan is hot, add the chicken and fry until browned all over, shifting as it colours, 6-8 mins. IMPORTANT: Wash hands 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 we use to keep it fresh. It will taste delicious once cooked!

• Once the chicken has browned, add the onion to the pan and cook until softened, stirring occasionally, 3-4 mins.
• When the onion has softened, add the North Indian spice, stock and 150ml water (per 2P).
• Give everything a good mix to combine.
• Stir the green beans into the sauce.

• Bring to the boil and cover with a lid or some foil.
• Simmer until green beans are tender and chicken is cooked through, stirring occasionally, 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Add the coconut milk, rogan josh and a knob of butter.
• Cook, stirring, until completely warmed through, 1 min.
• Season to taste with salt, pepper and sugar.

TIP: 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 plates.
• Top with the chicken rogan josh curry.