8 chicken thighs

5 Tbps of green lentils

3 large red onions

1 green chilli

2 cloves of garlic (grated)

Thumb size piece of ginger (grated)

2 Tbps of olive oil

½ jar of Pataks korma paste

1 tin of coconut milk

1 sachet of coconut cream

1 lemon

1 pinch of saffron

2 garlic & coriander naan breads

1 pinch of paprika


Start by frying your red onions. Cut into thin slices, and fry in the olive oil on a medium heat for 15 mins, until the onions are soft and pink. Then add the grated garlic and ginger, and cook for another 5 mins. Add the chilli (finely diced) and leave the seeds out if you don't like it too hot. Cook this off for another 2/3 mins, then add the green lentils, and cook for 5 mins. Then add the korma paste (make sure it’s the korma paste, not the korma sauce!!) and cook this off for 2/3 mins. Finally add the coconut cream and coconut milk and cook out for 5 mins. Add the chicken pieces, cover, and simmer for around an hour, to an hour and 15 mins.

While the chicken is cooking, let’s do the rice. So, add one cup of rice and two cups of boiling water to a pan, and simmer gently as per packet instructions. Cut the lemon in half and add one half of the lemon to the rice, along with the pinch of saffron.

Pop the naan breads into a parcel of greaseproof paper, which you should scrunch up and wet slightly. Place the breads in the paper, drizzle with a little oil, and a pinch of paprika. Wrap the breads up, and pop in a low oven (about 100 degrees) for ten to 15 mins.

To serve, drain the rice, and squeeze the lemon over the rice (the one the you cooked with the rice). Place the rice in a large bowl, pop the chicken pieces on top, and pour the korma sauce over everything.

Cut the naan breads into strips and dress these across the dish.