Sri Lankan Chicken Curry

While the rice is cooking, finely chop the brown onion. Trim and cut the green beans into 2cm pieces. Finely grate the garlic (or use a garlic press) and ginger. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the tomato. Roughly chop the coriander. Cut the chicken thigh into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a high heat. Working in batches, add the chicken and cook, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.

TIP: Chicken is cooked through when it's no longer pink inside.

SPICY! The Sri Lankan spice blend is spicy, use less if you're sensitive to heat. Return the pan to a medium-high heat with a drizzle more olive oil if needed. Add the onion and carrot and cook until softened, 4-5 minutes. Add the garlic, ginger, Sri Lankan spice blend and tomato paste. Cook, stirring, until fragrant, 1-2 minutes.

Add the water (for the curry), coconut cream, tomato, green beans, sugar, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and a generous pinch of salt. Stir to combine and bring to the boil. Reduce the heat to medium and simmer until the curry has thickened and the veggies are tender, 6-7 minutes. Return the chicken (plus any resting juices) to the pan. Season to taste.

TIP: Add a splash of water if the curry is too thick!