1. Preheat oven to 180°C conventional, 160°C fanbake.
2. Place rice in a large pot with 2 ¼ cups water and a little salt. Bring to a boil over a high heat, stir, then cover and reduce to lowest heat. Cook for 13 minutes then turn off the heat and allow to stand without lifting the lid.
3. Dice potato into 1.5 cm pieces. Place in a medium pot with 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to a simmer and cook for 8 minutes. Add Annabel’s Go To Butter Curry Sauce and bring to a simmer.
4. While vegetables are cooking, cut chicken into cubes (4-5cm) and season with salt and pepper.
5. Add chicken to sauce, cover and simmer for 10 minutes or until chicken is fully cooked through. Check seasoning and adjust to taste with salt and pepper.
6. While chicken is cooking, place naan bread on an ovenproof dish or tray. Heat for around 5 minutes.

To serve:

• Fluff the rice with a fork. Divide between 4 bowls and top with the butter chicken. Serve the hot naan on the side. Enjoy!

Optional:

• If using baby spinach, tip a bag of spinach into the curry just before serving and stir until wilted. Garnish with plain yoghurt and chopped coriander, if using.