• Place a pot over medium-high heat. 
• Once hot, add the rice and a good splash of water.
• Cover and allow to warm through completely, 3-5  mins.
• Meanwhile, halve, peel and chop the shallot into small pieces.
• Trim the green beans, then chop into thirds.

TIP: To microwave the rice, open the top of the packet and cook in the microwave until warmed through, 2-3 mins.

• Chop the broccolini into thirds.
• Halve the chilli and discard the core and seeds. Finely chop (prep less if you don't like spice).
• Place a pan over medium-high heat with a drizzle of oil.
• Add the chicken, season with salt and pepper and fry for 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Add the shallot, green beans, broccolini and prawns. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns. Cook, stirring occasionally, 4-5 mins.

• Add North Indian spice and half the chilli. Fry for 1 min.
• Pop in korma paste, creme fraiche, stock, 2 tbsp water (per 2P) and ½ tsp sugar (per 2P).
• Cover and simmer until prawns are cooked through, 2-3 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle. 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 rice between bowls.
• Top with the chicken and prawn curry.
• Scatter over the remaining chilli.