The ultimate makeover: Chicken korma

• vegetable oil↗2 tbsp tbsp
• medium onions↗2

  chopped

• garlic cloves↗3
• about 2cm piece fresh root ginger

  (to give you 2 tbsp finely chopped)

• cardamom pods↗5
• cinnamon stick↗1
• boneless, skinless chicken↗600g g

  breasts, cut into bite-size pieces

• ground coriander↗2 tsp
• garam masala
• ground mace
• ground black pepper
• natural yogurt↗150ml ml

  not fridge cold

• full-fat milk↗100ml ml
• small green chillies↗2

  deseeded and shredded

• handful coriander

  leaves and stems, coursely chopped

• flaked almonds↗1 tbsp

  toasted

• basmati rice↗250g

  cooked with a generous pinch saffron

Step-by-step instructions

1. 1

   Heat 1 tbsp of the oil in a deep sauté pan or wok. Tip in the onions, then fry over a medium‑high heat for about 12‑15 mins, stirring occasionally, until a rich golden colour and the pan is sticky on the bottom. While they cook, chop the garlic and ginger. Make a slit down the length of each cardamom pod just deep enough to reveal the tiny seeds. Remove the onions from the heat. Transfer a third of them to a small blender along with the garlic, ginger and 2 tbsp water. Whizz together to make a paste that is as smooth as you can get it. Set aside.

2. 2

   Return the onions in the pan to the heat, add the remaining oil, cardamom pods and cinnamon stick, then stir‑fry for a couple of mins. Stir in the chicken, ground coriander, 1¼ tsp of the garam masala, mace and black pepper, then stir‑fry for another 2 mins. Reserve 3 tbsp of the yogurt, then slowly start to add the rest, 1 tbsp at a time, stirring between each spoonful. When all the yogurt has gone in, stir in the oniony paste and stir‑fry for 2‑3 mins. Stir in 150ml water, then the milk. Bring to a boil, then simmer, covered, for 20 mins, scattering in the chillies for the final 5 mins, by which time the chicken should be very tender. Remove the cardamom pods and cinnamon. The flavours mellow all the more if refrigerated overnight. When gently reheating, splash in a little water if needed to slacken the korma sauce.

3. 3

   Finish by stirring in the chopped coriander. Taste and add a little salt if you wish. Swirl in the reserved yogurt. Spoon the korma into bowls, scatter a few almonds over each portion with a sprinkling of the remaining garam masala. Serve the saffron rice on the side.