Healthy Chicken Korma with Star Anise Rice (FAM) Q3

Put a pot of 700ml of water on to boil with the star anise and ½ tsp of salt. While the water is coming to the boil, crack on with your vegetable prep! Chop the onion in half through the root, peel and chop into roughly 1cm pieces. Peel and grate the garlic, finely slice your coriander stalks and roughly chop the leaves (keep them separate).

Once the water is boiling add the rice, put a lid on the pot, turn the heat to low and allow the rice to cook for 10 mins before removing from the heat and letting the rice rest for another 10 mins (or until the rest of the meal is ready!).

Meanwhile, put a frying pan on medium high heat with 1 tbsp of oil. When the pan is hot, add the chicken and cook for 4-5 mins until it is all caremelised and brown. Tip: Do this in batches if you need to as you don't want to crowd the pan, the chicken won't caremelise. Once the chicken is cooked (the chicken is cooked when no longer pink in the middle), remove it from the pan to a plate and leave to side while you cook everything else.

Turn the heat down to medium and add your onion to the pan (with 1 tbsp of oil if there is no oil left). Cook for 5 mins until the onion is soft, then add your garlic, coriander stalks, remaining korma curry powder, and flour. Stir everything together and cook for 1 minute before adding the ground almonds and cooking for another minute.

Add your chicken back into the pan along with 350ml of water, the chicken stock pot, ½ tsp of salt and a good grind of pepper and bring to a simmer (keep stirring). Make sure your stock pot has dissolved before turning the heat to low and leave to simmer for 10 mins, stirring occasionally.

While the curry is cooking, crack on with your washing up (and get your little helpers washing up too!).

Once the curry has cooked for 10 mins and has thickened, take it off the heat. Tip: If the curry isn't very saucy after 10 mins of simmering, just add another 50ml of water. Add your spinach to the pan and stir it through as best you can. Put a lid on the pan (or some tin foil if you don't have a lid!) and leave the curry to steam the spinach for 4 mins, then stir in the spinach again. Pour the yoghurt into the curry (still off the heat) and stir this through as well.