Chicken jalfrezi and chicken korma with rice and naan bread (India) (gluten-free)

For the korma

3 onions

5 chopped garlic cloves

2 tablespoons fresh minced ginger peeled

2 tablespoons ghee or vegetable oil

3 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons Garam masala

2 teaspoons paprika

2 teaspoons ground turmeric

0,5 teaspoon caster sugar

3 tomatoes cored, seeded and diced

150 milliliters water

4 tablespoons ground almonds

2 tablespoons Greek yogurt or plain yoghurt

2 large chicken breasts cut into large chunks

salt

freshly ground black peppercorns

For the jalfrezi

6 chopped garlic cloves

2 tablespoons fresh minced ginger peeled

2 chopped red chillies seeded

2 tablespoons ghee or vegetable oil

2 small onions sliced

1 red pepper cored, seeded and cut into strips

1 yellow pepper cored, seeded and cut into strips

3 teaspoons ground coriander

2 teaspoons cumin

1 teaspoon ground fenugreek

1 teaspoon Garam masala

2 teaspoons paprika

0,5 teaspoon red chilli powder

1 teaspoon ground turmeric

0,5 teaspoon caster sugar

250 milliliters water

2 large chicken breasts cut into large chunks

1 small handful roughly chopped coriander

For the naan

125 milliliters warmes water at 40°C

1 teaspoon caster sugar

1 tablespoon dried yeast

600 grams plain gluten-free flour mix plus extra for dusting

1 teaspoon xanthan gum

1 teaspoon garlic powder

0,5 teaspoon salt

1 teaspoon gluten-free baking powder

0,25 teaspoon bicarbonate of soda

3 tablespoons vegetable oil plus extra for brushing

175 grams plain yogurt at room temperature

To serve

basmati rice cooked

1 large green chilli seeded and thinly sliced