Heat a skillet extremely hot, up to the smoke point.
Add onions, green chili, carrots, and green beans. Add the tablespoon of oil on vegetables. cook for few seconds.
Follow with ginger garlic paste and Sautee few more seconds.
Add diced chicken pieces from the curry add half of the curry sauce let everything cook until flavor absorbs to vegetables.
Taste and adjust the salt and add curry powders.
Add rice and remaining curry sauce and cook keeping griddle still hot and mixing constantly until sauce is absorbed. Finished rice should be just moist, fluffy with caramelized edges.
Finish with curry leaves and mix that in.
