Cut the chicken into bite size chunks and marinate in the fridge coated in the yogurt for at least 1 – 4 hours.

In a pestle and mortar crush the cardamom pods and remove their skins, just leaving the crushed seeds. Add the cumin, coriander, turmeric, chilli powder and clove ends to the cardamom seeds.

Spray the bottom of a large saucepan 5 times with the low Cal spray. Add the onions and the garlic and ginger paste. Cook, stirring constantly for about 10 minutes. Add drops of hot water if the onions stick to the pan.

Add all of the contents from the pestle and mortar and cook, stirring constantly for a further 2 – 3 minutes. Again, add drops of hot water if the mixture begins to stick.

Add the corn flour, saffron and sugar and stir for about 1 minute. Then add the cold water and mix, stirring together well.

Bring the mixture to the boil; add the bay leaf and then turn the heat down to simmer for 15 minutes.

Remove saucepan from the heat and remove the bay leaf.

Once the mixture has cooled enough to handle blitz it in a food processor / blender until it is of a sauce consistency.

Pour the sauce back into the pan, bring it up to a simmer again and stir in the tablespoon of yogurt.

Season to taste with the salt and pepper.

Add the marinated chicken and mix thoroughly into the sauce.

Cook the korma for 15 – 20 minutes checking to see if the chicken is thoroughly cooked through by cutting one of the pieces in half.

Serve garnished with the fresh coriander and rice.