Creamy Chicken Mughlai Curry With Cardamom Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Peel and dice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the diced onion with a generous pinch of salt and cook for 6-7 min or until slightly softened

Meanwhile, trim, then chop your green beans into bite-size pieces

Dissolve your chicken stock mix in 200ml [260ml] [350ml] boiled water

Add your white long grain rice and cardamom pods to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your cardamon rice

Once the onion has softened, add your ground turmeric and garam masala to the pan and cook for 1 min or until fragrant

Once fragrant, add your diced chicken breast and ginger & garlic paste and cook for 3-4 min or until browned all over

Once the chicken has browned, add 1 tsp [1 1/2 tsp] [2 tsp] flour with your ground almonds and a generous pinch of salt and give everything a good mix up

Add the chicken stock with your sultanas and chopped green beans and cook for 7-8 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)

Once everything's cooked, stir through your double cream

Season with a pinch of salt and a very generous crack of black pepper and cook for 2-3 min or until the sauce has slightly thickened – this is your creamy chicken mughlai curry