Korma and Mango Chutney Glazed Chicken

a) Heat a drizzle of oil in a medium saucepan on medium-high heat.

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

c) Turn the heat down to medium, then stir in the garlic and cook for 30 secs more.

a) Once the beans have softened, stir in the water for the couscous (see pantry for amount) and chicken stock paste. Bring to the boil. 

b) When boiling, remove from the heat, stir in the couscous and cover with a tight-fitting lid.

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

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

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

c) 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.

a) Meanwhile, cut the tomato into 1cm chunks and pop into a bowl. Add in a good squeeze of lemon, drizzle with olive oil and season with salt and pepper, then mix well.

b) Roughly chop the coriander (stalks and all).

c) Once the chicken is cooked, stir the korma curry paste, mango chutney, half the yoghurt and the water for the sauce (see pantry for amount) into the pan. Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.

d) When the couscous is ready, fluff up the grains with a fork and stir through half the coriander and pinch of lemon zest.