Coconut, Chicken Breast and Lentil Soup

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, fry the diced chicken and onion and cook, stirring frequently, until softened, 5-6 mins.

Add the pasanda style seasoning, lime zest and garlic. Stir-fry for 1 min more. Stir in the coconut milk, lentils, veg stock paste and water for the soup (see pantry for amount) until combined. IMPORTANT: Wash hands and utensils after handling raw meat.

Bring the soup to the boil, then reduce the heat to low and simmer until slightly thickened, 6-8 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Once thickened, stir through the tomato chunks. Add the kale and cook until tender and wilted, 2-3 mins.

Once the veg has been added to the soup, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

When toasted, generously spread the butter (see pantry for amount) over the naans.

Once the soup has thickened slightly, stir through the mango chutney and a squeeze of lime juice.

Season to taste with salt, pepper and more lime juice if needed. Remove from the heat.