Ultimate creamy chicken korma and basmati rice (35-40mins)

With chilli and coriander topping and buttery naan

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pour water for rice into medium saucepan that has a lid. Stir in rice and salt. Bring to boil. When boiling turn to medium and cover with lid. Leave for 10mins, remove from heat and leave 10mins.

Step 2

Peel garlic. Add oil to large saucepan. When hot, add garlic, tomato puree and korma style paste. Cook 2-3mins. Stir in diced chicken, chicken stock paste, sugar and water for curry. Bring to boil, turn heat down and cover with lid. Simmer till chicken is cooked and sauce has thickened (12-15mins)

Step 3

Halve the fgreen chili, deseed and finely chop. Roughly chop coriander. Mix together.

Step 4

Remove the lid from the curry and stir in creme fraiche and cashew butter. Bring to boil and simmer 2-3mins.

Step 5

Pop naan in toaster. Serve