Chicken and Roasted Butternut Squash Curry

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the green beans then chop into thirds.

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt and stir in the rice. Lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a drizzle of oil in a saucepan on medium heat. Once hot, add the chicken and stir fry until browned on the outside, 4-5 mins. Stir in the onion and cook until softened, 4-5 mins, stirring occasionally. Once the onion is soft, add in the garlic, tomato puree and North Indian-style spice mix. Cook for 1 minute, stirring continuously. Then pour in the water for the curry (see ingredient list for amount) and stir in the vegetable stock powder.

Add the green beans, stir together well, bring to a simmer, then reduce the heat. Cover the pan with a lid or some tightly fitting kitchen foil. Cook until the beans are tender and the chicken is cooked, about 7-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: The mixture will be quite thick so check occasionally to make sure it is not catching and stir if necessary. When the beans are tender, pour in the sour cream and stir until completely combined. Remove from the heat if the butternut hasn't finished cooking.