Chop the chicken into even-sized chunks. Chop the coriander stalks (set the leaves aside for later) and zest the lime. Finely dice the chilli.

Grate the garlic and ginger into a large bowl, then add the yoghurt, coriander stalks and lime zest. Mix well, then tip in the chicken. Stir to coat, then cover the bowl and marinate in the fridge for at least 2 hrs (or ideally overnight).

Heat the oven to 220°C. Thread the marinated chicken onto skewers, then transfer to a baking tray. Cook in the oven for 15 mins. If you want a bit more colour on them, slide the cooked chicken skewers under a hot grill until charred.

Meanwhile, shred the cabbage and finely slice the red pepper. Combine in a large bowl with the coriander leaves and lime juice to make a slaw. Season with salt and pepper, then set aside.

Toast the naan, then transfer to a serving plate and spread with the extra yoghurt. Top with the slaw and chicken pieces.

Put the butter into a small pan set over a medium heat with the finely diced chilli. Once melted, swirl the pan and wait until it starts to froth. Add the curry powder, keep swirling for a couple of seconds, then spoon over the chicken. Enjoy.