Creamy Chicken Korma with Pea Pulao & Green Beans

Steps

1. Bring a medium pot of salted water and a full kettle to the boil.
2. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Place peas in a medium heat-proof bowl and cover with boiling water. After 12 minutes, drain peas and add to pot with rice. Remove from heat and steam, covered, for another 5 minutes.
3. Pat chicken dry, dice 2cm and mix in a medium bowl with yoghurt and korma spices. Season with salt and pepper and set aside. Prep onion and ginger.
4. Heat oil in a medium fry-pan on medium heat. Cook onion, ginger and salt for 4–5 minutes, until soft. Add chicken and cook for a further 4–5 minutes, until golden brown.
5. Add cream, tomato paste, water and sweet chilli sauce to pan. Bring to a simmer, reduce heat to low and cook for about 5 minutes, until chicken is cooked through. Season to taste with salt and pepper.
6. Prep beans and cook in pot of boiling water for 3 minutes, until bright green and tender. Drain, return to pot and season to taste with salt and pepper.
7. Rice and curry with beans on the side.