Light Indian Chicken Pasanda Curry

Peel and finely chop the onion. Split the cardamom pods open with the back of a knife. Slice the lime into wedges. Chop the chicken into bite-sized pieces.

Heat a large 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 until softened. Add the ginger garlic paste, cardamom pods, garam masala, coriander cumin powder, chilli powder (spicy!), turmeric and curry powder. Fry for 1 min further.

Add the chicken and fry for 2-3 min further. Add the measured water and the 0.5 chicken stock cube. Reduce the heat to medium. Cover with a lid and simmer, stirring occasionally for 5-8 min or until the chicken is cooked through and tender. Once cooked, remove the chicken curry from the heat and stir in the yogurt. Season with salt, pepper and a squeeze of lime juice to taste (reserve the rest for use in step 6).

Meanwhile, heat a separate large pan over a medium-high heat. Once hot, toast the almond flakes for 2 min or until golden and fragrant. Transfer them to a plate and set aside. Wipe and reserve the pan.

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Return the reserved pan to a medium-high heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 -7 min.

Meanwhile, pick and chop the coriander leaves. Chop the cucumber and the tomatoes into cubes. In a large bowl, combine the coriander, cucumber, tomatoes, a squeeze of lime juice to taste and a pinch of salt. Serve the chicken pasanda with the cauliflower rice and the kachumber alongside. Garnish with the toasted almond flakes and the remaining lime wedges.