Creamy Chicken Curry

Pour the water (amount specified in the ingredient list) into a large saucepan with a pinch of salt. Bring to the boil on high heat and then add the basmati rice. Stir and then cover with a lid. Reduce the heat to medium and simmer, 10 mins. Once the 10 mins is up, remove from the heat and leave for another 10 mins (or until the curry is ready). TIP: Don't take the lid off as the rice will finish cooking in its own steam.

In the meantime, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chicken. Season with a pinch of salt and black pepper. Stir and cook until browned, about 5 mins. TIP: You may need to do this in batches if your pan is small - you want the chicken to brown, not stew.

Add the onion to your frying pan, stir together and cook until the onion is soft, 5-6 mins. Add the garlic purée, tomato purée and Sri Lankan curry powder. Stir together and cook for 1 minute. Pour in the diced tomatoes, chicken stock pot and water (amount specified in the ingredient list). Stir to dissolve the stock pot and bring to the boil. Reduce the heat to low and simmer until the curry has thickened slightly, 10 mins.

Once the curry has cooked for 10 mins, add the double cream and simmer for 5 mins, then add the green beans, cover with a lid (or some foil) and simmer until the beans are cooked, 5 more mins.