Chicken Korma Curry & Cheesy Garlic Naan

• Meanwhile, thinly slice brown onion.
• Trim green beans.
• Roughly chop tomato.
• Thinly slice mint.
• Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook green beans, tossing, until 
starting to soften, 2 minutes.
• Add ginger paste, tomato and a splash of water. 
Cook until beans are tender and tomato is starting to 
break down, 2-3 minutes.
• Season to taste with salt and pepper. Transfer to a 
bowl. Cover to keep warm. 

• Wrap premium garlic naan bread in foil.
• Place naan directly on a wire oven rack and bake 
until heated through, 5-6 minutes.
• In a second small bowl, combine Greek-style 
yoghurt and mint.

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook onion and chicken, tossing, 
until browned, 7-8 minutes.
• Add Mumbai spice blend, brown mustard seeds 
and mild curry paste and cook until fragrant,  
1-2 minutes.
• Stir in coconut milk. Simmer until slightly reduced 
and chicken is cooked through (when no longer pink 
inside), 4-5 minutes.
• Meanwhile, unwrap naan, sprinkle over shredded 
mozzarella and bake for 3-4 minutes, or until 
cheese is melted.