Creamy Chicken & Roasted Veg Curry

a) Peel and grate the garlic (or use a garlic press).

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

b) Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Once hot, add the korma curry paste and garlic. Stir and cook for 2 mins.

a) Next, stir in the tomato puree, veg stock paste and water for the curry (see pantry for amount).

b) Season with salt and pepper, then stir in the sugar (see pantry for amount).

c) Bring to the boil, then reduce the heat to medium. Simmer, stirring occasionally, until the liquid has reduced and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Once the curry sauce has thickened, remove from the heat. Stir in the roasted veg and three quarters of the soured cream.

d) Add a splash of water if it's a little too thick. Taste and add salt and pepper if needed.