Creamy Chicken Pasanda Curry With Crispy Onion Rice & Poppadoms

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil half a kettle

Take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your chicken thighs and cook for 3-4 min or until nicely browned

Meanwhile, peel and finely slice your brown onion[s]

Once the chicken is nicely browned, add the sliced onion to the dish and cook for 4-5 min, stirring occasionally, or until lightly golden and starting to soften

Dice your tomato[es] finely

Once the onion is lightly golden, add your ground coriander, ground smoked paprika, ground turmeric, tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] flour to the dish and cook for 30 secs or until fragrant

Once fragrant, add the diced tomato and chicken stock mix with 275ml [350ml] [475ml] boiled water and a generous pinch of salt

Bring to the boil then cover with a lid and put the dish in the oven for 30-35 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)

Heat a dry pot with a matching lid over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden, then transfer to a plate and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Use this time to clear up, set the table, have a cup of tea or simply chill!

When the curry has 15-20 min left, add your basmati rice, a knob of butter, a pinch of salt and 300ml [390ml] [600ml] cold water to the reserved pot and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Once the chicken is tender, remove the dish from the oven and add your garam masala, ginger & garlic paste and clotted cream and give everything a good mix up until the cream has melted – this is your creamy chicken pasanda curry

Leave the curry to stand for 5 min before serving (this helps the flavours to develop)

Tip: Add a splash of water if its looking a little dry!

Add your crispy onions to the cooked rice and stir it all together – this is your crispy onion rice