| 1 chicken stock pot | |
| 300g Basmati Rice | |
| 2 Onions - 1 cm Dice | |
| 6 tbsp Coriander - Rough Chopped | |
| 300g Green Beans - Trimmed and cut into 3 pieces | |
| 2 tsp Fresh Ginger - Peeled and very finely chopped | |
| 4 Skinless Chicken Breasts - Chopped into 2cm dice | |
| 6 tbsp Flaked Almonds | |
| 3 tsp curry powder | |
| 8 tbsp Mango Chutney | |
| 100g Raisins | |
| 300g Double Cream |
| 1. | Put a pan of 300ml water over a high heat and bring to the boil. Stir in half the chicken stock pot until it dissolves, then add the rice. Stir and return to the boil, pop a lid on the pan, reduce the heat to medium–low and simmer for 10 mins. When the 10 mins are up, remove the pan from the heat and leave to the side for another 10 mins. For perfectly cooked rice don’t touch the lid until 20 mins are up. |
| 2. | rep the onion, coriander, green beans, ginger and chicken. |
| 3. | Heat a frying pan over a medium–high heat with no oil, add the flaked almonds and fry until golden brown. Remove and keep to the side. |
| 4. | Put 1 tbsp oil in your (now empty) pan. Add the onion and cook, stirring occasionally, until soft, 5 mins. Add the chicken, ginger and curry powder and cook, stirring, for 1 min to combine. Reduce the heat to medium–low, stir in half the mango chutney, the raisins, double cream, remaining half chicken stock pot and 150ml water. Season with ¼ tsp salt and a few grinds of black pepper. |
| 5. | Bring the curry to a gentle simmer, stirring occasionally, until thick and creamy and the chicken is cooked and no longer pink in the middle, 8–10 mins. Halfway through cooking, stir in the green beans. |
| 6. | When the curry is cooked, stir through half the chopped coriander, taste and add more salt and black pepper if you feel it needs it. If you like things a little sweeter, stir through the remaining mango chutney – this is how we like it (if not, you can serve some on the side). Fluff up the rice with a fork. |
| 7. | Stir the remaining coriander through the rice and serve it in bowls topped with plenty of chicken curry and a scattering of flaked almonds. |
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