Bring a pot of water to boil. Add the rice, bring to boil then reduce heat. Cook for 12 minutes.

Heat a drizzle of oil in a pan over medium heat. Add chopped onion, minced garlic, and chopped ginger. Sauté until the onions are translucent.

Add chopped tomatoes and cook until they are soft and pulpy.

Chop the chicken into bite-sized pieces and add to the pan. Cook until it is browned.

Add the turmeric, cumin, coriander, garam masala, and chilli powder. Stir to coat the chicken.

Add 500 Millilitres of chicken stock to the pan and bring to a boil. Reduce heat and let simmer for 20-30 minutes or until chicken is cooked through.

Stir in the coconut milk and cook for a few more minutes until the sauce has thickened.

Rinse jasmine rice thoroughly under running water. Add it to a pot with 500 ml of water and bring to a boil. Once boiling, reduce the heat to low and cover with a lid. Let it cook for about 18-20 minutes until the water is absorbed and the rice is fluffy.

Warm up naan bread in the oven or toaster for a few minutes until heated through, or warm it up in a pan on the stove.

Serve the chicken curry with the cooked rice and naan bread.