Ultimate Chicken Korma and Basmati Rice

Meanwhile, peel and grate the garlic (or use a garlic press). Halve the bell pepper and discard the core and seeds. Halve, peel and thinly slice the shallot.

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the garlic, tomato puree and korma curry paste. Cook until fragrant, 2-3 mins.

Stir in the diced chicken, chicken stock paste, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then turn the heat down and cover with a lid. 

Simmer until the chicken is cooked and the sauce has thickened, 12-15 mins. IMPORTANT: Wash your hands and equpment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, pop the pepper and shallot onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Roast on the top shelf until soft and slightly charred, 15-18 mins.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a small bowl, combine the yoghurt and mint. Season with salt and pepper - your raita is done!

Remove the lid from the curry and stir in the creme fraiche and cashew butter until well combined.

Bring to the boil, then simmer for 2-3 mins more. Stir in the peas and cook for a minute.

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

Once warmed, spread the butter (see pantry for amount) over the naans.

When everything's ready, taste and season your curry with salt and pepper if needed. Add a splash of water if it's a little too thick.