Creamy Chickpea Pasanda W. Naan & Brown Rice & A Chicken Breast

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a large, dry wide-based pan (preferably non-stick) over a medium-low heat and boil half a kettle

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden, then transfer to a plate and set aside for later (save the pan!)

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

Peel and finely chop your brown onion[s]

Chop your tomato[es] into wedges

Peel and finely chop (or grate) your garlic and ginger

Return the pan to a medium-high heat with a generous drizzle of vegetable oil

Once hot, add the chopped onion with a pinch of salt and cook for 6-7 min or until softene

Once the onion has softened, add the chopped ginger and garlic with your garam masala and ground turmeric and cook for 4-5 min further or until fragrant

Tip: Add a little more oil if the pan looks a little dry!

Meanwhile, drain and rinse your chickpeas

Dissolve your vegetable stock mix in 200ml [260ml] [340ml] boiled water

Once the spices are fragrant, add the drained chickpeas and tomato wedges and cook for 2 min or until coated in the spices

Chop your creamed coconut roughly (if required!)

Add the vegetable stock with your ground almonds, chopped creamed coconut and a pinch of sugar and cook for 6-8 min further, stirring occasionally, or until the sauce has thickened and the tomatoes have softened

Once the sauce has almost thickened, add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through

Tip: For a little extra indulgence, butter the hot naan once out of the toaster

Once the sauce has thickened, add your natural yoghurt and stir it all together – this is your creamy chickpea pasanda