Korma is one of those please-all Indian curries that children will love as much as adults. For a vegetarian version, swap the chicken out for sweet potato or pumpkin. Prepare for your kitchen to smell delicious...
In a large bowl, stir together the yoghurt, garlic, ginger, coriander stems and 2 teaspoons of the garam masala.
Cut each chicken thigh into nine pieces then stir into the yoghurt mixture, cover with plastic wrap and marinate in the fridge for at least 30 minutes, or ideally for 1–3 hours, if you have time.
If you are making rice, start it just before you start cooking the korma.
Heat a large heavy-based saucepan over a high heat. Add the canola oil, then the onion and capsicum and stir for 3–5 minutes, or until the onion starts to turn golden brown. Add the tomato paste, curry powder, salt and the remaining garam masala, and cook for a further 2–3 minutes, stirring frequently, before adding the chicken and yoghurt mixture.
Cook for 8–13 minutes, stirring often, or until the yoghurt has started to brown and the chicken has just cooked through (piping hot flesh with no sign of pink in the juices). Turn the heat off.
Meanwhile, roughly chop half the coriander leaves and stir them through the tzatziki with the grated apple.
Stir the frozen peas through the korma. The second they have warmed through in the korma, put the taztziki in the middle of the table with the rice or naan bread.
Scatter over the remaining coriander leaves and flaked almonds (if using) and serve.
Recipe and image from I’d Eat That by Callum Hann (Murdoch Books, £9.99)
Blend the chicken curry until smooth - add rice for extra texture.
Pick out pieces of cooked chicken and serve with chunks of naan bread
This is one of those great recipes that looks more complicated than it actually is. It’s great on its own, or as a side with roast lamb or grilled mushrooms or courgettes. You can swap dried cranberries for the pomegranate seeds when they are out of season.