Indian Spiced Chicken Curry

Crush the cardamom with the back of a knife. Rinse the rice. Add the rice with a pinch of salt, the measured water, cardamom, butter, dried bay leaves and turmeric to a pot with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pot from the heat and keep covered until serving.

Meanwhile, in a bowl, combine 50/75/100g of yogurt (reserve the rest for step 5) with the garam masala, ginger garlic paste, curry powder, a pinch of chilli powder (spicy!), the smoked paprika and coriander cumin powder. Chop the chicken into bite-sized pieces and add it to the bowl. Mix well and set aside.

Peel and finely chop the red onion. Roughly chop the tomatoes.

Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min. Add the tomatoes, tomato paste and chicken along with the yogurt marinade. Fry for 5 min further. Add the measured water, 0.5 chicken stock cube, brown sugar and cream. Simmer for 10 min further.

Meanwhile, finely chop the coriander leaves and grate the cucumber. In a bowl, combine the remaining yogurt, coriander and cucumber with a pinch of salt.

Divide the pilau basmati rice among plates. Top with the chicken curry and serve the raita alongside.