Chicken korma with festival rice

1. 1

   To make the chicken korma, heat the oil in a heavy-based pan over a medium-high heat. Once hot, add the mustard seeds and fry until they fizz and pop. Add the onion, and cook for 6 minutes, then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until golden brown.

2. 2

   Lower the heat and add the creamed coconut, coconut milk and 100ml/3½fl oz water, stir well to mix. Add the green chilli, the salt and sugar. Stir well and bring to a simmer.

3. 3

   Add the diced chicken and cook for a few minutes. Then add the turmeric, chilli and garam masala, stirring well so that it is coated in all the spices. Cook for 15-20 minutes, until the chicken is cooked through. Once cooked, stir in the crème fraiche.

4. 4

   Just before serving, garnish with the chopped fresh coriander and pomegranate seeds.

5. 5

   To make the festive rice, add the oil to a deep saucepan (one that has a fitted lid), over medium heat. Add the cumin seeds and fry them until they become dark brown and fragrant.

6. 6

   Add the pine nuts, cardamom pods and the cinnamon and fry for approximately 10 seconds, making sure the cumin seeds do not burn.

7. 7

   Add the apricot pieces and the rice. Toss together.

8. 8

   Add the boiling water and the ground turmeric powder. Simmer on a medium-low heat until the rice is almost dry. This will take 15-20 minutes. Then put on the tight lid, switch off the heat and leave for 10 minutes to allow the rice to finish cooking.

9. 9

   Just before serving, sprinkle the rice with the rose petals, goji berries and sliced almonds, and serve alongside the korma.

1 serving ≈ 475 g

Nutrition values are estimates. - means data is unavailable.