Ultimate Creamy Chicken Korma and Basmati Rice

Meanwhile, peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large saucepan on medium heat. 

Once hot, add the garlic, tomato puree and korma style paste. 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 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. The chicken is cooked when no longer pink in the middle.

Meanwhile, halve the green chilli lengthways, deseed, then finely chop.

Roughly chop the coriander (stalks and all).

In a small bowl, mix together the chilli and coriander and set aside.

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.

Meanwhile, 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.

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.