Crispy Breaded Chicken and Korma Sauce

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).

Meanwhile, put the korma style paste, creme fraiche and chicken stock paste into a bowl and mix to combine.
Mix in the sugar and water for the sauce (see pantry for both amounts), then set the korma mixture aside.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Kids Step: Dip the chicken into egg and breadcrumbs to bread it all over - make sure it's really well coated.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Once golden, transfer to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Discard the oil and any leftover crumbs from the chicken pan, then pop back on medium-high heat with a drizzle of oil.
Once hot, add the green beans and fry until tender and slightly charred, 5-6 mins.
Stir in the garlic and cook for 1 min more, then pour in the korma mixture and simmer for 1-2 mins. Add a splash of water if it's a little thick.