Chicken korma

1 To make the spice paste, heat a large non-stick frying pan over a medium heat, then toast the coriander seeds, cumin seeds and garam masala for 1–2 min until fragrant. Transfer to a mini food processor or pestle and mortar and grind to a powder. Add the rest of the spice paste ingredients along with 4 tablespoons water, then whiz or pound until well combined.

2 Heat the oil in the frying pan used for the spice mix over a high heat, then, when hot, add the chicken and onions and cook for 5 min. Add the turmeric along with the spice paste and cook, stirring, for a further 3–4 min until fragrant.

3 Turn down the heat to medium, then add the sugar and yoghurt. Stir well, then simmer gently for 5–10 min. Meanwhile, toast the desiccated coconut in a dry non-stick frying pan for a few min until golden.

4 Stir the chopped fresh coriander through the curry and serve sprinkled with the toasted coconut, extra coriander leaves and lime wedges to squeeze over.