One Pan Creamy Chicken Thigh Korma-Style Pilaf With Flaked Almonds

Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden, once browned, set aside and reserve the pan – these are your toasted almonds

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

Meanwhile, add your diced chicken to a bowl with half your ground turmeric (you'll use the rest later!) and a generous pinch of salt

Give it a good mix up – this is your turmeric chicken

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Chop your creamed coconut roughly (if required!)

Return the reserved pan to a high heat with a drizzle of vegetable oil

Once hot, add your turmeric chicken and cook for 3-4 min on each side or until lightly browned

(Doubled your protein? Use 2 pans!)

Once the chicken is lightly browned, reduce the heat to medium and add the diced onion to the pan with a pinch of sugar

Cook for 4-5 min or until slightly softened

Once slightly softened, add a knob of butter to the pan with the chopped garlic, your ginger paste, curry powder and the remaining ground turmeric

Stir it all together and cook for 1-2 min or until fragrant

Once fragrant, add your basmati rice to the pan and stir to coat the grains in the oil and spices

Add 300ml [390ml] [600ml] cold water to the pan with the chopped creamed coconut 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 and chicken is cooked (no pink meat!)

Once the rice and chicken is cooked, add your blanched peas to the pan with your chicken stock mix and a pinch of salt

Gently stir it all together and cook, covered, for 1-2 min or until the peas are warmed through – this is your creamy chicken korma-style pilaf