Chicken and Chestnut Korma

1 jar Gymkhana Korma Cooking Sauce 250g Chicken Thigh, boneless and cut into chunks 6 Chestnuts, roasted and halved Saffron Pilau Rice, to serve Garlic Naan, to serve

Heat a non-stick pan over medium heat. Add in the chicken pieces and brown lightly. Stir in the Gymkhana Korma Cooking Sauce and the chestnuts. Simmer gently for 20 minutes until the chicken is fully cooked and the sauce is creamy. Serve with saffron pilau rice and garlic naan.