Indian Style Spiced Chicken on Coriander Couscous

Add the couscous to the pan and stir to coat. 

Stir in the boiled water for couscous (see pantry for amount) and half the chicken stock paste. Pop a lid on the pan and remove from the heat.

Leave to the side for 8-10 mins or until ready to serve.

Meanwhile, roughly chop the coriander (stalks and all). Trim the green beans.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the mustard seeds and fry for 1 min more. Add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Transfer to a medium bowl, then season with salt and pepper and cover to keep warm.

Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.

Once hot, add the diced chicken and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the North Indian style spice mix and tomato puree to the pan. Cook until fragrant, 1 min. 

Stir in the water for the sauce (see pantry for amount) and remaining chicken stock paste. Bring to the boil and simmer until thickened, 2-3 mins.

Stir through the mango chutney and butter (see pantry for amount) until melted, then remove from the heat. Add a splash of water to loosen if needed.