40 mins

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1 onion, thinly sliced

3 tsp cumin seeds

1 tsp ground cinnamon

1 tap curry powder

1 tsp tumeric

5 cloves

6 cardamom pods

1 bay leaf

1 tbsp butter

2 medium carrots, coarsely grated

300g string beans, trimmed

250g basmati rice, rinsed

1 tsp fine sea salt

1 x 640g pack chicken thigh fillets (skinless boneless) OR chicken breast fillets

100g mango chutney

1 tbsp lemon juice, plus wedges to serve

2 tbsp chopped coriander

600ml chicken stock or vegetable stock

2 tbsp mint sauce

6 tbsp greek yogurt

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1. Preheat the grill to high or air fryer to 200c.

2. Add the butter to a large saucepan. Soften the onion plus half the cumin seeds for 3-4 minutes. Add the grated carrot and cook for 3 minutes.

3. Add the tumeric, ground cinnamon, curry powder, cardamom seeds and cloves and fry for 1 minute until fragrant.

4. Wash and cut off the crown and tail of the french beans and then chop them into 1.5 inch pieces. Add to the saucepan with the rice and stir to coat in the spiced butter.

5. Add the bay leaf, salt and stock. Stir, cover and cook on the lowest heat for 10 minutes. After 10 minutes turn off the heat and leave covered to steam for 10 minutes.

6. Drizzle the chicken with 1 teaspoon oil and season. Air fry or grill for 10 minutes.

7. Mix the chutney, lemon juice and 1 teaspoon cumin seeds together. Turn the chicken over, spoon on the glaze and grill for 15 minutes until sticky and caramelised.

8. Mix together the mint sauce and yoghurt.

9. Fluff up the rice with a fork, mix in the coriander and serve with the chicken and mint yoghurt.