Tip the rice into a large bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy (this is the starch). Drain the rice. Rinse again and tip into a small pan.

Pour 400ml boiling water into the pan. Add a pinch of salt. Cover and bring to the boil. Turn the heat right down and very gently simmer for 20-25 mins till all the water has been absorbed. Take off the heat and let it sit in the pan, lid on, for another 5 mins to finish cooking the rice.

While the rice cooks, peel and finely slice the onion. Peel and grate or crush the garlic. Peel and grate the ginger. Finely slice the chilli into rounds, flicking out the seeds if you prefer things less spicy.

Warm a deep frying pan for 2 mins over a high heat. Add 2 tsp olive oil and lay the pork chops in the pan. Fry for 5 mins till golden brown underneath. Flip them over and fry for another 4-5 mins till browned all over. Lift the pork chops out of the pan and lay them on a plate.

Add the onions to the pan with a pinch of salt and pepper and a splash of water. Cook and stir over a medium heat for 5 mins till the onions are soft.

Stir the garlic, ginger, chilli and tikka masala spices into the onions. Cook and stir for 1 min.

Shake the coconut milk in the tin, then add it to the pan. Give it a good stir to mix everything together. Lay the pork chops back in the pan. Pop on a lid (or lay a baking tray over the top if you don't have a lid). Simmer for 10 mins.

While the chops simmer, trim the ends off the French beans. Add the to the pan. Clamp the lid back on and cook for 5 mins. The beans will just be tender and the pork chops cooked through.

Fluff the rice up with a fork and divide between two warm plates, Top with the pork chops, veg and coconut sauce. Serve straight away.