Double Pulled Chicken Korma Curry & Rapid Rice

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot cook onion and carrot, tossing occasionally, until tender, 6-7 minutes. 
• Add pulled pork, gently breaking apart, until heated through, 1-2 minutes.

TIP: Add a splash of water if the chicken looks dry!

• Reduce heat to medium-high, then add 
Mumbai spice blend (see ingredients), mild  
curry paste and the butter. 
• Cook, stirring until fragrant, 1-2 minutes.  

• Add green beans, light cooking cream and the 
water (for the curry), then simmer, stirring, until 
slightly thickened, 2-3 minutes.
• Remove from heat. Season to taste with salt 
and pepper.

• Meanwhile, microwave basmati rice until steaming, 
2-3 minutes.