Spicy chicken baby marrow naan pizzas with coco-peanut sauce

Melt 5ml (1 tsp) butter in a hot frying pan and sauté 170g halved button mushrooms, 6 minutes. Add 10ml (2 tsp) masala spice and cook, 2 minutes. Stir in 2 (4g) finely chopped green chillies and 15ml (1 tbsp) freshly chopped coriander. Season with salt and freshly ground black pepper to taste. Drizzle 150g baby marrow ribbons with 10ml (2 tsp) olive oil and chargrill in a smoking hot griddle pan, about 1 minute or less. Preheat the oven to 200°C. Combine 230g plain cream cheese, 5ml (1 tsp) crushed garlic, 2,5ml (½ tsp) turmeric and a pinch salt. Spread it over 2 naan breads and layer 180g shredded chicken, the mushrooms and baby marrows on top. Bake until crisp, 8 – 10 minutes. Whisk 60ml (4 tbsp) coconut cream, 30ml (2 tbsp) peanut butter, 15ml (1 tbsp) sweet chilli sauce and a pinch salt together. Drizzle over and garnish with extra fresh coriander.