Mild Chicken Korma with Rice

Ingredients

• 600 g chicken thigh fillets, cut into chunks
• 200 ml hot chicken stock
• 1 tbsp tomato puree
• 1 onion, finely diced
• 3 garlic cloves, grated
• 25 g fresh root ginger, grated
• 1 tbsp mild curry powder
• ½ tsp ground turmeric
• 200 ml coconut milk
• salt to taste
• 30 g ghee or unsalted butter
• 40 g ground almonds
• 120 g Greek yoghurt
• 280 g basmati rice
• 500 ml water
• 15 g coriander, roughly chopped
• 200 g kachumber made with diced cucumber, tomato, red onion, coriander and lemon juice
• 4 tbsp mango chutney
• 4 naan breads
• 4 tbsp lime pickle

Method

1. Melt the ghee or butter in a large deep frying pan over a medium heat. Cook the onion for about 10 minutes, stirring often, until very soft and lightly golden at the edges without catching.
2. Add the garlic, ginger, curry powder, turmeric and ground almonds. Cook for 2 minutes until fragrant and the kitchen smells warm and nutty, then stir in the tomato puree for a further minute.
3. Pour in the hot stock and coconut milk and bring to a gentle simmer. Add the chicken, cover partly, and simmer for 20 to 22 minutes until the chicken is tender and the sauce has thickened to a loose, glossy coat. Do not move on until the centre reaches 75°C for 30 seconds.
4. Take the pan off the heat and stir through the Greek yoghurt, letting the residual warmth bring it up to temperature without splitting. If the sauce looks tight, loosen with a splash of water.
5. Taste and adjust the salt. The korma should be mild, nutty and creamy, with a gentle warmth rather than chilli heat.
6. While the curry simmers, rinse the rice in cold water until the water runs much clearer. Tip into a pan with the 500 ml water and a pinch of salt, bring to the boil, then cover and drop to the lowest simmer for 10 minutes. Take off the heat and rest, lid on, for 5 minutes before fluffing with a fork.
7. Spoon the korma over the rice, scatter generously with coriander, and bring mango chutney, warm naan and lime pickle to the table.