If grating the cucumber for the raita, squeeze out a little of the water before mixing with the other ingredients. Make the day before, if possible, and serve well-chilled with crisp poppadoms and mango chutney.
Takes: 30 mins
Per serving: 665 cals (including rice), 25g fat
300g (12oz) basmati rice
1tbsp groundnut oil
1 large onion, thinly sliced
750g (1lb 11oz) skinless chicken thigh fillets, thinly sliced
75g (3oz) Madras curry paste
250g (9oz) green beans, trimmed
125ml (4½ fl oz) chicken stock
1. Cook basmati rice in a large saucepan of boiling, salted water, according to packet instructions. Drain and return to pan. Cover and keep warm.
2. Heat oil in a wok or large frying pan and stir-fry the onion for 5 mins until soft. Add the chicken and continue to stir-fry for 5 mins until chicken is golden.
3. Add curry paste and stir-fry for another minute. Stir in beans and stock. Simmer on a low heat for about 8 mins until sauce thickens slightly and chicken is cooked through. Serve in bowls with the rice.
Top tip: A cooling cucumber raita is the perfect side dish to serve with curry. Mix together 250ml/8fl oz natural yogurt, 1/2 cucumber, grated or finely chopped, a large handful of chopped mint leaves and a pinch of salt.