Succulent chicken cubes, creamy coconut, and tender white beans create a rich stew with a hint of Indian-inspired spice, ...

Palak paneer should retain a green color, and there should be bite-sized chunks of paneer throughout the curry. It's best served with steamed rice, which can thoroughly soak up the spinach sauce.

Add 170g/6oz of the Punjabi curry paste, 150g/5½oz full-fat yoghurt and enough water to make the consistency you like. Simmer gently until the sauce is how you like it.

Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water. Cook the curry on High for 2 hours or Low for 5 hours.