Rustic on-the-bone Chicken Korma

Preheat the oven

• Preheat the oven to 170°C/150°C Fan/Gas 3.

Toast & grind the spices

• Toast the cumin, coriander and cardamom seeds in a large heavy-based pan for 3–4 minutes until fragrant and starting to crackle.
• Tip the seeds out onto a plate and leave to cool for a minute, then grind to a coarse powder using a pestle and mortar. Set aside.

Brown the chicken

• You will need to brown the chicken in 2 or 3 batches. Add a little oil to a pan, still over a medium heat.
• When the pan is hot, add several chicken pieces, skin side down. Fry, turning occasionally and seasoning with a little salt and pepper as you go, until nicely browned all over.
• Remove and place in a fairly deep ovenproof dish or roasting tray. Repeat to colour the rest of the chicken. Set aside.

Make the curry base

• Slice the onion, grate the ginger and chop the garlic cloves.
• Add a little more oil or fat to the pan, followed by the onion, ginger, ground turmeric, garlic, crushed toasted spices, garam masala (or curry powder) and chilli flakes.
• Sweat gently for 15–20 minutes over a medium-low heat, stirring regularly, until the onions are very soft but not brown.
• Add the tinned plum tomatoes, crushing them with your hands as they go in (and picking out any stalky ends or bits of skin).
• Turn up the heat and cook for a few minutes, stirring occasionally to reduce and thicken the liquor.
• Add the coconut milk, ground almonds and some salt and pepper. Give it a good stir and gently bring up to a simmer.

Bake the dish

• Pour the creamy tomato mixture over the chicken in the roasting dish or tray. Nudge the chicken pieces around to ensure they are all coated in the sauce and then cook in the oven for 20 minutes.
• Take out the dish or tray and turn the chicken, then return to the oven for 10 minutes.

Cook the rice & serve

• Cook the brown rice according to the packet instructions.
• Serve the curry with the brown rice and/or raita on the side if you like.