Double Indian-Spiced Chicken & Sweet Potato Curry

• While the sweet potato is roasting, boil the kettle. • Half-fill a medium saucepan with the boiled water. Add basmati rice and a pinch of salt, then cook, uncovered, over high heat until tender, 12 minutes. • Drain, then cover to keep warm. • Meanwhile, finely chop garlic. Trim green beans. Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and green beans, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with another drizzle of olive oil. Cook ginger paste (see ingredients), garlic, tomato paste and Mumbai spice blend, stirring, until fragrant, 1 minute. Stir in the water, light cooking cream, brown sugar and a generous pinch of salt. • Remove from heat, then return chicken and green beans (plus any resting juices!) to the pan. Stir in the butter and roasted sweet potato. Cook until combined, 1 minute.

TIP: Cook chicken in batches if your pan is getting crowded!