Rustic on-the-bone chicken korma

this is a gorgeous, creamy, nutty chicken curry, with lots of lovely spices that make it really sing.

SERVES 5–6

⏺1 large free-range chicken (about 1.8 kg), jointed (or 6 thighs and 6 drumsticks)

⏺2 tsp cumin seeds

⏺2 tsp coriander seeds

⏺5 cardamom pods, bashed and seeds extracted Oil or fat for cooking

⏺1 onion, sliced

⏺3cm piece of fresh ginger, coarsely grated

⏺3cm piece of fresh turmeric, grated, or

⏺1 tsp ground

⏺3 garlic cloves, finely chopped

⏺2 tsp garam masala (or a mild curry powder)

⏺1 tsp dried chilli flakes

⏺400g tin peeled plum tomatoes

⏺400g tin coconut milk

⏺50g ground almonds Sea salt and black pepper

TO FINISH (OPTIONAL)

A handful of coriander leaves, chopped

Brown rice (cook according to packet instructions)

TAKE the chicken out of the fridge 30-45 minutes before cooking to bring it to room temperature. Preheat the oven to 170c/150c fan/ gas 3. 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 on to a plate and leave to cool for a minute, then grind to a coarse powder using a pestle and mortar. Set aside. In a little oil, brown the chicken in 2 or 3 batches, skin side down, turning occasionally until nicely browned. Remove and place in a deep ovenproof dish or tray. Repeat to colour the rest of the chicken pieces. Set aside. Now add a little more oil or fat to the pan, followed by the onion, ginger, turmeric, garlic, crushed toasted spices, garam masala (or curry powder) and chilli flakes. Sweat for 15-20 minutes over a medium-low heat, stirring regularly, until the onions are very soft but not brown. Add the tinned tomatoes, crushing them 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 sauce. Add the coconut milk, ground almonds and salt and pepper, to taste. Give it a good stir and gently bring to a simmer. Pour the creamy tomato mixture over the chicken in the roasting dish or tray. Mix well to ensure the chicken is well coated and then cook in the oven for 20 minutes. Take out the dish and turn the chicken pieces, then return to the oven for 10 minutes. Serve the curry scattered with chopped coriander leaves if you have some to hand, and with brown rice on the side.