Coconut Chicken Curry & Homemade Naan

Mince the garlic and ginger and then dice the onion. Set aside.

Dice the chicken thighs into small pieces, transfer to a bowl and season with the curry powder and a pinch of salt.

Set a large frying pan over a medium-high heat, add a splash of oil and the chicken pieces, then sear the chicken for 5 mins. Remove to a plate.

Add the garlic, ginger and onions to the same pan, add a little more oil and a splash of water, then fry over a medium-high heat for 10 mins.

Add all the seasonings to the pan and cook for 2 mins. Throw in the chicken, coconut cream and green beans, then simmer for 5-10 mins.

To serve, top the curry with coriander, cashew nuts and sliced red chillies, if you like. Serve on a bed of rice.

Mix the flour, yoghurt, sugar, and salt in a bowl until a dough is formed. Add a little more flour if the dough is too wet, or a little splash of water if too dry.

On a surface, knead the dough for 5 mins on a flat surface and allow to rest for another 10 minutes.

Split the dough into 4 portions.

Using extra flour and a rolling pin, roll out flatbreads into an oval shape with roughly 1 cm thickness.

Optionally - melt butter, minced garlic and a pinch of coriander in a hot pan.

On a non-stick pan at high heat, add the naan and cook for 1-2 mins. A bubble should form at the top of the surface, and once formed, flip the naan and cook for another 2 minutes.

Generously coat the naan in the garlic butter mix and take off the pan.