Ultimate Creamy Chicken Korma and Basmati Rice

Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Cut into 1cm chunks.
Halve, peel and thinly slice the shallot.

Pop the pepper and shallot onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

While the veg roasts, heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the garlic, tomato puree and korma style paste and cook until fragrant, 2-3 mins.
Stir in the 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 thickened, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Meanwhile, halve the chilli lengthways, deseed, then finely chop.
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. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pop the naans onto a baking tray. Spread over the butter (see pantry for amount) and pop into the oven to warm through, 2-3 mins.