Creamy Indian Chicken Curry

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and cut into 2cm pieces. Finely grate the ginger (see ingredients list). Finely grate the garlic (or use a garlic press).

In a medium bowl, combine the tandoori paste, 1/2 the salt and a drizzle of olive oil. Cut the chicken thigh into 2cm chunks, then add to the bowl with the tandoori paste and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the tandoori chicken and cook, tossing occasionally, until browned, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken. Return all the chicken to the pan and reduce the heat to medium. Add the ginger and garlic and cook until fragrant, 1 minute. Add passata (see ingredients list), carrot and water (for the sauce) and simmer until the carrot has softened slightly, 3 minutes.

Add the coconut cream (see ingredients list), green beans, brown sugar and the remaining salt to the pan. Simmer until the veggies are tender and the sauce has thickened, 5-7 minutes.