Mild Chicken Breast Korma With Cardamom Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil half a kettle

Crush your cardamom pod[s] open by squashing them with a knife

Heat a pot with a matching lid with a large knob of butter over a medium heat and once melted, add the crushed cardamom pod[s] and cook for 30 secs or until fragrant

Once fragrant, add your basmati rice, sultanas and a pinch of salt and cook for a further 1 min, then add 300ml [390ml] [600ml] cold water 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 been absorbed and the rice is cooked – this is your cardamom rice

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

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

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium heat

Once melted, add the diced onion with a generous pinch of salt and cook for 3-5 min or until softened

Once softened, add your garam masala, ground turmeric, chopped garlic and ginger and cook for 1 min further

Meanwhile, chop your chicken into bite-sized pieces

Dissolve your chicken stock mix in 150ml [200ml] [250ml] boiled water

Increase the heat to high and add the chopped chicken to the pan and cook for 7-8 min or until it's browned

Once the chicken has browned, add the chicken stock and ground almonds to the pan and cook for a further 3-4 min or until the chicken is cooked through (no pink meat!)

Once done, remove the pan from the heat and stir in your natural yoghurt – this is your mild chicken korma