1. Prep the chicken, by trimming the excess skin. In a pot, add some rape seed oil, and add the red onions, and cook for about 15 mins.
2. Add the grated ginger, garlic, and the chilli. Cook for another 5 mins.
3. Add half of the jar of the korma paste, and cook for another 5 mins. Add the green lentils, and cook for 3 mins.
4. Add the tin of coconut milk, and the coconut cream, and cook for 2 mins, and then add the chicken.
5. Add half of the fresh coriander, which you can chop. Pop a lid on, and cook on a low heat for 1 hour and 15 mins, until the chicken is cooked.
6. For the rice: Rule of thumb here is one cupful of rice, two cupfuls of boiling water. So, into a pot, add the rice and the boiling water, a pinch of salt, and the pinch of saffron. Slice the lemon in half, and pop the lemon into the rice. Cook for around 15 mins.
7. Pop the Naan’s in the oven on a low heat to heat through.
8. To serve, drain the rice, and put on to your serving bowl. Add two pieces of the chicken, and pour some of the korma sauce over. Add a sprinkle of fresh coriander, and then slice your naan into strips and place over the chicken.
