Method
Melt butter in a saucepan, add curry powder and flour and cook lightly. Add stock and milk gradually, stirring until the mixture is smooth and thickened. Cook gently for 2–3 minutes.
Chop chicken into bit–sized pieces. Brown in pan with a little of the half fat butter or oil.
Add chopped onions and cook gently until slightly softened. Add chopped tomatoes, sliced mushrooms, sliced pepper and pieces of potato.
Stir in the curry sauce. Cook gently until the potato is just cooked but not breaking up.
For the naan bread, add milk to make soft, but not sticky dough. Form mixture into small balls. Roll out thinly. When required, cook quickly on frying pan or griddle and serve with curry.