Indian-Style Chicken & Haloumi Curry

• While rice is cooking, thinly slice carrot into half-moons. • Trim green beans and cut into thirds. • Cut chicken tenderloins into 2cm chunks. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans and carrot, tossing, until tender, 4-6 minutes. Transfer to a bowl and set aside. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, add chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium and add ginger paste, garlic paste, tandoori paste and mild North Indian spice blend to the pan. Cook until fragrant, 1-2 minutes. • Add light cooking cream, the water (for the sauce), brown sugar, cooked veggies and the salt, simmer until slightly thickened, 2-3 minutes. TIP: Chicken is cooked through when it is no longer pink inside.