Step 1: Marinate the Chicken

Take 500g of chicken pieces (e.g., boneless, skinless thighs or breast). Add 1 teaspoon of turmeric powder to the chicken. Use tongs to mix well until all chicken pieces are evenly coated.

Step 2: Cook Basmati Rice

Wash 1 cup of basmati rice thoroughly and drain. Add the drained rice to a pot. Add 1.5 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and cook for 10-12 minutes until all water is absorbed and rice is tender. Once cooked, gently fluff the rice with a fork.

Step 3: Prepare the Curry Base

Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, 3-4 green cardamom pods, 1 small cinnamon stick, and 1 teaspoon of red chili flakes. Sauté for about 30 seconds until fragrant. Add 1 large finely chopped onion and cook, stirring occasionally, until the onions turn golden brown.

Step 4: Add Chicken and Potatoes

Add the turmeric-coated chicken pieces to the pan with the browned onions and spices. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly seared. Add the 3-4 medium potatoes, peeled and cut into 3cm pieces, to the pan.

Step 5: Simmer the Curry

Pour 1.5 cups of water and 1 can (400g) of crushed whole peeled tomatoes into the pan. Stir well to combine all ingredients. Bring the curry to a gentle boil, then reduce the heat to low, cover the pan with a lid, and simmer for approximately 15 minutes, or until the potatoes are tender and cooked through.

Step 6: Season and Finish

Remove the lid and taste the curry. Season with salt and black pepper to taste. Stir in 1/4 cup of fresh chopped coriander.

Step 7: Serve

Serve the hot chicken curry immediately with the fluffy basmati rice and a side of raita (if desired).

• Use tongs when handling turmeric to avoid staining your hands.

• Cook onions until they turn golden brown to develop a rich flavor and color for the curry.

• Gently fluff cooked basmati rice with a fork to keep the grains separate and avoid mashing them.

• Adjust the amount of red chili flakes to suit your preferred spice level.

• For a vegetarian option, substitute chicken with paneer or mixed vegetables.

• Add a splash of coconut milk for a creamier curry.