Again this week, two recipes that everyone will be able to make and that you will use over and over again. The chicken korma is a recipe given to me by an Indian chef in Enniskillen, Naseem Booth. She is a great friend. This is one of the many recipes that we use in the cookery school. It gives everyone that feeling of success at cooking from scratch. You can’t beat it and you can control the amount of spices.

The chicken thighs are absolutely delicious, good value – and skinless thighs are very lean too. You could make this with beef, lamb or turkey but chicken works best in my opinion. This recipe is enriched with cream towards the end, but you could leave that out. As I always say: buy your spices in small quantities.

This korma is delicious served with steamed rice, or mashed potatoes or chips. I often get asked how to cook perfect rice that always stays light and fluffy with every grain separate. The surprising key to success is to leave it alone! Simply follow the instructions below and you’ll never look back. A rice steamer is a very handy piece of equipment to have in your kitchen – and it is good for steaming vegetables also.

Happy cooking

Neven

Chicken korma

Serves four to six

12 skinless, boneless chicken thighs

250ml natural yoghurt

4 tbsp sunflower oil

1 cinnamon stick

10 cardamom pods, lightly crushed

1 onion, finely chopped

4 garlic cloves, grated

2.5cm (1in) piece fresh root ginger, peeled and grated

50g (2oz) ground almonds

2 tsp ground cumin

2 tsp ground coriander

¼ tsp chilli powder

1 tsp tomato puree

2 tsp garam masala

4 tbsp cream

1 tsp saffron stands (soaked in a little water)

Sea salt and freshly ground black pepper

Fresh coriander leaves, to garnish

Perfect fluffy basmati rice (see next recipe)

Indian breads and chuntneys, to serve

1 Cut the chicken into large bite-size chunks and marinate in half the yoghurt for at least two hours, but overnight in the fridge is perfect. Take it out half an hour before you want to cook.

2 Heat a large heavy-base pan or casserole dish with a lid over a medium-to-high heat.

3 Add the oil and then add the cinnamon and cardamom seeds. Once the cardamom starts to pop, add the chicken and brown on all sides, in batches if necessary, then remove from the pan with tongs and set aside.

4 Reduce the heat and add the onion. Fry for several minutes until softened and medium-brown in colour, stirring occasionally but not constantly, or the onion will not have time to catch and caramelise a little.

5 Add the garlic, ginger and almonds and cook, stirring for three to four minutes, or until lightly browned. Tip in the cumin, coriander and chilli powder and cook, stirring, for 30 seconds. Mix in the tomato puree and cook for another minute.

6 Add the garam masala, cream, saffron with the rest of the yoghurt, stirring until combined. Then return the chicken pieces to the pan and stir to coat them in the spice paste. Season to taste.

7 Bring to a simmer, then cover the pan and reduce the heat to very low. Simmer gently for 15 to 20 minutes, or until the chicken is cooked through and tender.

8 Put the chicken korma into a serving dish and scatter over the coriander. Serve with the basmati rice and with your choice of Indian breads and chutneys, if liked.

Perfect fluffy basmati rice

Serves four to sox

350g (12oz) white basmati rice

1 heaped tsp sea salt

1 Wash the rice under cold running water until the water runs clear. Place in a pan with a tight-fitting lid and pour in enough water to cover the rice by 2cm. I use my pinky finger as a guide: it should just come to the first joint. Add a good pinch of salt.

2 Bring the rice to the boil, then simmer for 10 minutes.

3 Do not remove the lid or stir the rice during cooking, as this will break the grains and release their starch, which makes the rice sticky.

4 Turn off the heat and leave to settle and finish cooking for another five minutes. Fluff up with a fork and transfer to a warmed serving dish before serving. CL