• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook over high heat until tender, 12 minutes. • Drain and return rice to saucepan. • Stir through the butter and salad leaves, until wilted. Cover to keep warm.

• While rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and green beans until tender, 4-5 minutes. Transfer to a bowl.

• Cut chicken thigh into 2cm chunks. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken and mild North Indian spice blend until browned and cooked through, 4-5 minutes. • Add mild curry paste, light coconut milk and the brown sugar, then return veggies to the pan and cook until thickened, 2-3 minutes. Season to taste.

• Divide rapid rice and chicken korma curry between bowls. • Top with chicken korma curry. • Sprinkle over crispy shallots to serve. Enjoy!