Mild Chicken Thigh Korma With Cardamom Rice

Boil half a kettle, then take your chicken out of the fridge, open the packet and let it air, then crush your cardamom pod[s] open by squashing with the side of a knife

Heat a pot (with a matching lid) with a large knob of butter over a medium heat

Once hot, add the split cardamom pod[s] and cook for 30 secs or until 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

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 hot, add the diced onion and 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 [195ml] [255ml] 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 is browned, add the chicken stock and your 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 through your natural yoghurt – this is your mild chicken korma