Herby Spiced Chicken

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

Heat a frying pan on medium-high heat (no oil!). Once hot, lay in the chicken, cook until golden, 3-4 mins each side. Transfer the chicken to a baking tray, roast on the top shelf of your oven until cooked, 18-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, place the chicken on a board. Leave to rest for a couple of mins. Keep your pan for later!

Meanwhile, pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, 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).

Pop your frying pan back on medium heat with a drizzle of oil. Add the shallot. Stir-fry until softened, 2 mins. Add the green beans to the pan, stir-fry until slightly softened too, 3-4 mins. Stir in the garlic, mustard seeds and remaining curry powder, cook for 1 minute. Pour in the passata, water for the sauce (see ingredients for amount), stock powder and a pinch of salt, pepper and sugar. Bring to the boil, simmer until reduced by half, 6-8 mins.