Fried Chicken Korma

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 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).

Kids Step: Meanwhile, put the korma paste, creme fraiche, chicken stock paste and honey into a bowl and mix to combine. Add the water for the sauce (see ingredients for amount) and mix again, then set aside. Dip the chicken into the egg and then the breadcrumbs, ensuring it is 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.

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. Pop the chicken onto a baking tray. Place the chicken on the middle shelf 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. 

Pop your pan back on medium-high heat. Add a drizzle of oil and the green beans, fry until slightly charred, 1-2 mins. Stir in the garlic and cook for 1 minute, then pour in the sauce, bring to a simmer and simmer for 1-2 mins. Remove from the heat.