Add 1 cup of rice to a pot you have a lid for, then add 1 ⅔ cups water and a big pinch of salt. Set the pot over high heat, and when you see the water looking a bit foamy, turn the heat right down, and pop the lid on. Leave it there for 12 minutes and then remove it from the heat (still with the lid on) and let it sit until you’re ready to serve.

Slice your chicken thighs into bite-sized pieces, then set a large, high-sided pan over medium-high heat. Add 1 tablespoon of oil to the pan, then add the chicken. Spread it out so it’s (ideally) on one layer for even cooking. Let the chicken cook for a few minutes on each side. You don’t need to cook the chicken through completely at this point – it will finish cooking in the sauce later. Add the cumin, coriander, garam masala, turmeric, chilli flakes and salt, and mix it through the chicken. Remove the chicken from the pan, and set it on a plate for now.

To the same pan, add your diced onion and a pinch of salt. Cook, stirring, until the onions start to soften and change colour (they’ll look more see-through). At this point, add the crushed garlic and ginger and stir through the onion. Add 2 tablespoons of tomato paste and stir through the onions and garlic for another minute.

Add the chicken back into the pan, along with ¼ cup of ground almonds, 1 cup of yogurt and ½ cup of coconut milk. Stir through the chicken, then reduce the heat to low and simmer for another 10 minutes to let the sauce thicken up slightly. Taste, and season with a little more salt if you like.

Remove the lid from your rice pot, then use a fork to fluff up the grains. Divide the rice between plates, then top with the curry. Scatter over the cilantro leaves to serve if you like. Garlic naan or cheesy stuffed naan are also excellent on the side.