Butter Chicken & Red Pepper Loaded Naan With Salad

Spend less time cooking and make dinner work around you.

Before you begin, get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

You can only heat your food once, then enjoy straight away

Note: Microwave ovens vary. Make sure you heat food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Trim, then slice your spring onion[s]

Chop your creamed coconut finely (if required!)

Slice your naan[s] in half on the diagonal

Combine your curry powder, garam masala and chopped coconut in a large heatproof bowl with your tomato paste, a generous knob of butter and 50ml [75ml] [100ml] boiled water

Give it a good mix up until well combined – this is your butter curry paste

Add the sliced naan to a toaster for 1-2 min or until warmed through

Meanwhile, put the butter curry paste in the microwave for 1 min, stirring once, halfway or until hot and bubbling – this is your butter curry sauce

Shred your cooked chicken

Once the sauce is ready, add the cooked shredded chicken and roasted red peppers with a generous pinch of salt and pepper

Give everything a good mix up until well combined, then return the bowl to the microwave for 30 sec - 1 min or until warmed through – this is your butter chicken & red peppers

Wash your salad and pat dry with kitchen paper