If you’re a regular reader of my blog, you will know I’m a huge fan of the one pot. This one is quick to make and packed full of flavour.

Ingredients

1 tsp oil

I large onion, chopped

3 garlic cloves, crushed

5cm piece of ginger, peeled and grated

1 red chilli, deseeded and finely chopped

2 tbsp curry paste (I used tikka Marsala)

1 tsp ground cumin

1 tsp ground coriander

8 boneless and skinless chicken thighs, roughly chopped

4 large tomatoes, roughly chopped

300g basmati rice

1 chicken stick cube

320g green beans, cut in half

1 lemon, juiced

Small bunch of coriander, roughly chopped

To serve

Yogurt

Mango chutney

Method

Heat a large sauté pan, add the onion and fry gently for 2-3 minutes until just softening. Add the garlic, ginger, chilli, curry paste, cumin and ginger. Stir fry for a few minutes.

Add the chicken and stir fry for a few minutes until just starting to brown. Add the tomatoes, cook for a few minutes, then add the rice, stock cube and 600 ml of cold water. Stir well and bring to the boil, reduce the heat, cover with a lid and simmer for 15 minutes.

Lift the lid and stir. Scatter the green beans over the top, cover and cook for another 3-4 minutes . Stir in the lemon juice and coriander through the dish. Serve with a dollop of yogurt and chutney.