Creamy Free Range Chicken Pasanda With Naan And Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then heat a large, dry, wide-based pan (preferably non-stick) over a medium-low heat

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, reserve the pan

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

Peel and finely chop your brown onion[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger, then peel and finely chop (or grate) your garlic

Chop your tomato[es] into wedges

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 softened

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, chop your free range chicken breast portion[s] into large, bite-sized pieces

Add your basmati rice and 250ml [320ml] [500ml] 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

Once the spices are fragrant, increase the heat to high and add the chopped chicken and cook for 2 min or until coated in the spices

Chop your creamed coconut roughly (if required!)

Add your chicken stock mix with your ground almonds, chopped tomatoes, chopped creamed coconut and a pinch of sugar and cook for 8-10 min further, stirring occasionally, or until the chicken is cooked through (no pink meat!)

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 chicken is cooked through, add your natural yoghurt and stir it all together – this is your creamy free range chicken pasanda