• 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, cover, and cook for 10 mins.
• 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 thinly slice the shallot.
• Trim the green beans then chop into thirds.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the coriander (stalks and all).

• Place a large pan over medium-high heat with a drizzle of oil.
• Add the chicken and season with salt and pepper.
• Cook until the chicken is browned, 5-6 mins. IMPORTANT: Wash hands after handling raw chicken and its packaging. 
• Once the chicken is browned, add the shallot and cook until softened, stirring frequently, 3-4 mins.

NOTE: If you've chosen to swap to beef strips, fry the strips until browned, 2-3 mins, then remove before adding the shallot. Stir the strips back into the curry before serving.

• Add the garlic and curry powder and stir to coat the chicken. Cook for 1 min.
• Pour in 100ml water (per 2P) along with the stock. 
• Add the green beans, bring to the boil, then reduce the heat to medium.
• Cover the pan with a lid or some foil.
• Simmer until the green beans are tender, 5-7 mins.

• Once the green beans are tender and the chicken is cooked, remove the lid from the pan and stir in the creme fraiche and chutney. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Bring to the boil, then remove from the heat. 
• Stir through half the coriander.
• Taste and season with salt and pepper if desired.

• Fluff up the rice with a fork and divide between bowls.
• Top with the chicken curry.
• Finish with a sprinkling of the remaining coriander.