Preheat your oven to 200°C. Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt and bring to the boil on medium-high heat. 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). Trim the aubergine then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces. Halve, peel and thinly slice the shallot.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. When the oven is hot, roast on the top shelf for 5 mins, then add the shallot to the tray and roast until they are both until soft and slightly charred, 15-18 mins.

While the veg roasts, heat a drizzle of oil in a large saucepan on medium heat. When hot, add the garlic, tomato puree and korma style paste and cook until fragrant, 2-3 mins. Add the chicken, chicken stock paste, water for the curry and sugar (see ingredients for both amounts) to the pan. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Bring to the boil, then turn the heat down and cover with a lid. Simmer until thickened, 12-15 mins.

Meanwhile, halve the chilli lengthways, deseed then finely chop. Remove the lid from the curry and stir in the double cream and cashew butter until well combined. Bring to the boil, then simmer for 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, pop the naans onto a baking tray, spread over the butter (see ingredients for amount) and pop into the oven to warm through until the butter is melted, 2-3 mins.

When everything is ready, taste and season the curry with salt and pepper if needed. TIP: Add a splash of water if it's a little too thick. Share the rice between your bowls and top with your ultimate creamy chicken korma. Spoon over the onion and aubergine topping, then finish with a sprinkle of green chilli. Serve the buttery naans alongside. Enjoy!