Measure out 2 tbsp of the yogurt and spoon into a bowl or dish. Add 1 tbsp korma spice blend and a pinch of salt. Stir to mix, then add the diced chicken leg. Turn to coat in the yogurt marinade and set aside for 5-10 mins to marinate.

Put a large pan or deep frying pan on a medium heat and tip in the cashews. Toast for 2-3 mins, shaking the pan often, till the cashews are golden brown. Tip the cashews onto a plate and set aside to cool. Take the pan off the heat.

Peel and finely chop the onion. Dice the tomatoes. Fill your kettle and boil it.

Put the pan back on a medium-high heat. Add ½ tbsp oil. Lift the chicken out of the yogurt marinade and add to the pan. Fry for 8 mins, turning once, till the chicken is golden brown on both sides.

While the chicken fries, finely chop the cashews. Lift the chicken out of the pan and set aside on a plate. Add another ½ tbsp oil to the pan. Tip in the onion and tomatoes. Season with salt and pepper and fry, stirring often, for 4-5 mins till the veg are golden brown and the tomatoes are pulpy.

The veg should be softened by now. Return the chicken to the pan with any juices from the plate. Tip in most of the chopped cashews and the raisins. Pour in 300ml hot water from the kettle, cover the pan and bring to the boil. Once it’s bubbling, turn the heat down to medium and simmer for 20 mins. Stir every so often. The sauce should thicken and reduce a little. If it seems too dry, add a splash more water.

Fork the spinach into the korma and stir to wilt it. Taste and add a pinch of salt and pepper if you think it needs it.

Fluff the rice with a fork and divide between 2 warm plates or bowls. Ladle over the chicken korma and top with the remaining cashews. Serve with the remaining yogurt on the side.