Chicken & Butternut Squash Korma With Basmati Rice And Naan

Add your basmati rice and 300ml [390ml][600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil half a kettle

Add your garlic & coriander naan[s] and flaked almonds to a baking tray (or two!) and put in the oven for 6 min or until the naan is warmed through and the almonds are lightly toasted

Tip: Watch these like a hawk to make sure they don't burn!

Add your butternut squash cubes to a heatproof bowl

Cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 3-4 min or until the squash is fork-tender

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your diced chicken to the pan with your curry powder and cook for 3-4 min or until browned

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 150ml [200ml] [250ml] boiled water – this is your coconut stock

Add the coconut stock to the pan with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook for 6-8 min further or until the chicken is cooked through (no pink meat!)

Note: Please make sure you cook your chicken thoroughly (until it's piping hot!) as cooking equipment varies

Once the chicken is cooked through, stir the cooked butternut squash cubes through the sauce – this is your chicken & butternut squash korma

Meanwhile, pick your coriander leaves from their stalks, discard the stalks