• Rinse the quinoa. Boil 280ml salted water (per 2P) in a medium pot with a tight-fitting lid.
• Add the quinoa and half the stock. Reduce the heat to medium-high, cover and cook for 4-5 mins.
• Reduce the heat to medium-low and cook, covered, a further 7-8 mins. Remove from the heat and cover to keep warm.
• Meanwhile, halve, peel and chop the shallot into small pieces.
• Trim the green beans, then chop into thirds.

• Chop the broccolini into thirds.
• Halve and deseed the chilli. Finely chop.
• Place a pan over medium-high heat with a drizzle of oil.
• Add the shallot and chicken. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
• Cook, stirring occasionally, 6-8 mins.

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

• Add North Indian spice and half the chilli (use less if you don't like spice). Fry for 1 min.
• Add green beans, broccolini, korma paste, creme fraiche, remaining stock, 100ml water and ½ tsp sugar (double both for 4p).
• Cover and simmer until the chicken is cooked through, 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Add a splash of water to loosen the sauce if needed. Once ready, season to taste with salt and pepper.

• Divide the quinoa between bowls.
• Top with the chicken curry.
• Scatter over the remaining chilli (use less if you don't like spice).