Tomato Chicken Curry

Peel and chop the onion[s] finely

Heat a large, wide-based pan (preferably nonstick) with a matching lid on a medium heat with 1 tbsp [2 tbsp] vegetable oil and a large knob of butter (optional)

When hot, add the onion with a pinch of salt and cook for 8 min or until softened and brown at the edges, stirring occasionally

Meanwhile, peel (scrape the skin off with a teaspoon) or grate the ginger

Peel and chop the garlic finely (or grate)

Add the ginger, garlic and chilli flakes to a pestle and mortar with 1 tsp of salt (or pulse in a food processor)

Bash to a coarse paste

Add the paste to the onions with the turmeric, ground cumin and cinnamon, and cook for 2 min on a medium heat, stirring as you go to coat the onions evenly

Tip: add a drizzle of oil if the spices look too dry

Add the tomato paste and cook for a further 1 min

Add the chopped tomatoes to the onion pan

Tip: for a smoother sauce, strain and mash as much of the chopped tomatoes through a sieve into the pan first, before adding the remnants

Stir well and cook for 1-2 min, or until a thick sauce is achieved, then lower the heat to medium-low

Meanwhile, cut the chicken into 3cm cubes

Stir the yoghurt into the pan until evenly distributed

Add the chicken to the pan and stir well, then add a lid and cook for 20 min on a medium-low heat (the sauce should be gently boiling) or until the chicken is tender and nearly cooked through

Meanwhile, add the rice, 375ml [750ml] water and a pinch of salt  to a pot with a lid on a high heat and bring to the boil

Once boiling, reduce to a simmer and cover for 15-20 min or until the water is absorbed

Check to prevent over-cooking and once done, fluff with a fork and set aside covered until serving

Once the chicken has had 20 min, remove the lid, add the ground almonds and stir well

Cook for another 5 min (without the lid) on a medium-low heat, or until the chicken is cooked through