Chicken, Sweet Potato and Chickpea Rogan Josh

Meanwhile, peel and grate the garlic (or use a garlic press). Trim and halve the green beans. Drain and rinse the chickpeas in a sieve.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the diced chicken and green beans and stir-fry until starting to char, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Stir through the rogan josh curry paste, half the garlic and half the chilli flakes (add less if you'd prefer things milder). Stir-fry for 1 min.

Pour the passata, chickpeas, vegetable stock paste and water for the sauce (see pantry for amount) into the pan. 

Stir and bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Meanwhile, in a small bowl, combine the butter and remaining garlic. Season with salt and pepper. 

Put the naans onto a baking tray. Spread the garlic butter over them and pop them into the oven to warm through, 3-4 mins.

Once the sweet potato is ready, remove from the oven and stir it through the curry.

Stir in the mango chutney, then taste and season with more salt and pepper if needed.