Preheat the oven to 180⁰C (fan-bake).

1. TO COOK THE BUTTER CHICKEN:

Cut the roasted capsicum in into 1 cm strips. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 2 cm pieces. Heat a drizzle of cooking oil in a large deep sided non-stick frying pan over a medium-high heat. Add the chicken and capsicum and fry for 3-4 mins, turning regularly. Add the butter chicken sauce and stir to combine. Continue to cook for a further 4-5 mins. Remove from the heat and season with salt and pepper.

2. TO HEAT THE NAANS AND CHOP THE CORIANDER:

Place the garlic naan breads on a baking tray and warm in the oven for 4-5 mins. Remove from oven and slice each naan into quarters and season with a little salt. Roughly chop the coriander leaves and stalk and set aside.

3. TO COOK THE BROCCOLINI:

Bring a pot of salted water to the boil over a high heat. Trim the ends off the broccolini and discard. Place the broccolini into the boiling water and cook for 2-3 mins. Drain into a colander, place in a serving dish and season with salt and pepper.

3. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.

TO SERVE:

Place a serving of rice on each plate and ladle the butter chicken to the side. Garnish the butter chicken with a drizzle of raita and a sprinkle of chopped coriander. Serve the broccolini and toasted naan on the side.