If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the garlic, tomato puree and korma curry paste. Cook until fragrant, 2-3 mins.

Stir in the diced chicken, chicken stock paste and water for the curry (see pantry for amount). Bring to the boil, then turn the heat down and cover with a lid. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Simmer until the chicken is cooked and the sauce has thickened, 12-15 mins. IMPORTANT: Wash your hands and equpment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a small bowl, combine the cucumber, yoghurt and mint. Season with salt and pepper - your cucumber raita is done!

Remove the lid from the curry and stir in the creme fraiche and mango chutney until well combined.

Bring to the boil, then simmer for 2-3 mins more. Stir in the peas and cook for 1 min.

Meanwhile, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once warmed, spread the butter (see pantry for amount) over the naans.

When everything's ready, taste and season your curry with salt and pepper if needed. Add a splash of water if it's a little too thick.

Share the rice between your bowls and top with your ultimate chicken korma. Sprinkle over the flaked almonds.

Serve your buttery naans alongside, along with the raita for dipping.