Classic Free Range Chicken Breast Korma With Rice & Coconut Naan

Take your chicken out of the fridge, open the packet and let it air

Boil a kettle

Add your cashews to a small heat-proof bowl and pour boiled water over, then set aside to soak

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

While the rice is cooking, 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 and cook for 4-5 min or until browned

While the chicken is cooking, peel and chop your brown onion[s] into quarters

Crush your garlic open by squashing it with the side of a knife and discard the skin

Transfer the onion quarters to a food processor with the peeled garlic, your garam masala, ground coriander, ground turmeric, ginger paste and tomato paste

Drain the soaked cashews and add them to the food processor with a splash of water and a pinch of salt, then blitz into a paste – this is your korma paste

Once the chicken is golden, reduce the heat to medium, then add the korma paste to the pan and cook for 1-2 min or until fragrant

Once fragrant, add your chicken stock mix with 250ml [325ml] [425ml] boiled water and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Bring to the boil over a high heat, then reduce the heat to medium-high and cook for 8-10 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)

Once the chicken is cooked through, add your clotted cream with a generous pinch of salt and pepper and give everything a good mix

Cook for 1-2 min further – this is your classic chicken korma

Meanwhile, add your garlic & coriander naan[s] to a toaster for 1-2 min or until toasted

Once toasted, spread a small knob of butter over the naan[s], then top with your coconut & turmeric sprinkle – this is your coconut naan[s]