Creamy Chicken Korma Baked Naan

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken and season with salt and pepper.
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• When the chicken is golden, stir in the korma paste and fry until fragrant, 30 secs.
• Add the creme fraiche, stock powder and ½ tsp sugar (double for 4p).
• Stir to combine and bring to the boil.
• Reduce the heat and simmer until thickened, 3-4 mins.
• While the sauce simmers, place the naans onto a lined baking tray. Sprinkle with a little water then pop into the oven to warm, 2-3 mins.

• Once the sauce has thickened, add the honey to the pan. Stir until incorporated, 30 secs.
• Taste and season with salt, pepper and sugar if needed.
• Divide your chicken korma between the naans.
• Bake on the top shelf of the oven until golden and toasted, 4-5 mins.

• Meanwhile, chop the tomato into 1cm chunks.
• Roughly chop the chives.
• In a medium bowl, mix the vinegar with a drizzle of oil, salt, pepper and ½ tsp sugar (double for 4p).
• Toss the tomato and chives through the dressing.
• When the potatoes are cooked and drained, stir through the chilli flakes (use less if you don't like spice—or if you're cooking for kids) and 1 tbsp of butter (double for 4p). Season with salt and pepper.