Quick Indian Chicken Curry

• While the rice is cooking, thinly slice carrot into half-moons. Trim green beans and cut into thirds. • Chop chicken thigh into 2cm chunks.

• Heat a large frying pan over medium-high heat. Add carrot and green beans and cook until tender, 4-6 mins. Transfer to bowl and set aside. • Return frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add chicken and cook, tossing occasionally, until browned, 5-6 minutes. • Reduce heat to medium and add ginger paste, garlic paste, tandoori paste and mild north Indian to the pan. Cook until fragrant, 1-2 mins. • Add light cooking cream, water (for the sauce), brown sugar, cooked veggies and salt and simmer until slightly thickened, 2-3 mins.