Madhur Jaffrey's Chicken Vindaloo

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the basmati rice and 175ml [350ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered until serving

Meanwhile, pick the basil leaves from their stalks and discard the stalks 

Peel and finely chop (or grate) the garlic

Grind 1/2 tsp [1 tsp] black pepper into a small bowl 

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with 2 tbsp [4 tbsp] vegetable oil over a medium heat

Once hot, add half the yellow mustard seeds (save the rest for later!) and cook for 10 sec or until they're beginning to pop

Once popping, add the ground fenugreek, ground black pepper and the basil leaves and cook for 10 sec further

Add the chicken thighs, ground cumin, ground coriander, paprika, chopped garlic and half the cayenne pepper (can't handle the heat? Go easy!)

Add the apple cider vinegar, a generous pinch of salt and give everything a good stir

Reduce the heat to low and cook, covered, for 20 min or until the chicken is cooked and coated in the sauce - this is your chicken vindaloo

Meanwhile, chop the green beans in half 

Heat a small pot with a matching lid over a medium-high heat 

Once hot, add the chopped green beans with a splash of water and cook, covered, for 3 min or until they're tender

Once tender, remove the lid and cook for a further 1-2 min or until all of the water has evaporated

Meanwhile, add the mini coriander naans to a baking tray 

Put the tray in the oven for 3 min or until they're warmed through 

Once done, remove the naans from the oven and wrap them in a tea towel to keep warm until serving

Once the water has evaporated from the green beans, reduce the heat to medium-low

Add a drizzle of vegetable oil and the remaining yellow mustard seeds and cook for 1 min or until they begin to pop

Remove the pan from the heat, season with a pinch of salt and the remaining cayenne pepper (can't handle the heat? Go easy!) - these are your spiced green beans