Directions

1. Heat oil and half the butter in a large, deep saucepan on a high heat. Add chicken to the pan in batches, cooking for 4 minutes each until brown and cooked through. Set chicken aside.

2. Reduce heat to medium and add remaining butter to the pan. Add onion, garlic and spices, cooking for 2-3 minutes until fragrant.

3. Return chicken to saucepan with cream and tomatoes. Simmer for 15 minutes.

4. Meanwhile, make the Gluten-free Naan Bread: first mix all of the naan ingredients together.

5. Heat a medium fry pan with coconut oil or ghee. (Note: use coconut oil sparingly as this naan works better when cooked over dry heat.) Pour a spoonful of naan mixture into the hot pan. Cook until the batter fluffs up and is firm. Flip and continue cooking on the other side until the naan is firm and cooked through (about 5 minutes).

6. Ladle curry over bowls of Cooked Quinoa or rice, top with fresh herbs a dollop of natural yoghurt and serve with Easy Naan Bread.