Pork madras with peshwari naan and mango yogurt

Method

1. Knead the naan dough for a few minutes on a lightly floured work surface until combined and soft (we kneaded in a pinch of salt, too). Transfer to a lightly oiled bowl and cover loosely with oiled cling film, then rest for 30 minutes in a warm place.
2. Meanwhile, put the yogurt in a small bowl and loosely stir through the mango chutney and garam masala. Season well, then set aside.
3. Quarter of an hour before you’re ready to eat, pour the madras sauce into a medium pan, then simmer for 15 minutes over a medium heat until reduced slightly. Meanwhile, chop the pork into chunks, then add to the sauce for the last 7 minutes of cooking (add a splash of water to loosen if needed).
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4. Meanwhile, turn out the risen dough onto a lightly floured work surface, then roll and shape into an oval about 1cm thick. Brush the top with oil. Heat a frying pan over a medium heat. Put the dough in the pan, oiled side up, and fry for 6-10 minutes, turning halfway through.
5. Divide the pork curry between serving bowls, then scatter with the flaked almonds and coriander leaves. Serve with the mango yogurt and steamed basmati rice, if you like.