Peel and finely chop the onion. Put a large pan on a medium heat and add 1 tbsp oil and the onion. Season with a pinch of salt and fry for 8 mins, stirring often, till the onion is glossy and lightly browned.

While the onion fries, peel and crush or grate the garlic. Peel and grate or finely chop the ginger. When the onion is glossy, add the garlic and ginger to the pan. Squeeze in the tomato sauce and add 1 tbsp korma spice blend. Cook and stir for 1 min.

Tip in the diced chicken leg. Pour in the tin of chopped tomatoes, then half-fill the tin with around 200ml water and add that to the pan too. Crumble in the coconut cream. Stir, pop on a lid and bring to the boil. Turn the heat down and simmer for 20 mins, stirring occasionally.

While the chicken curry cooks, fill and boil your kettle. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover, bring to the boil and then turn the heat right down. Very gently cook the rice for 8-10 mins till all the water has been absorbed. Take off the heat and leave the rice in the pan, lid on, for 5 mins to steam and finish cooking.

Pull the kale leaves off their cores, then roughly chop the leaves. After 20 mins the curry sauce should have thickened slightly. If it seems too dry, add a splash of water. Add the kale and stir it into the curry. Simmer for 4-5 mins, without the lid, to wilt the kale.

Taste the curry and add a pinch more salt if you think it needs it. Fluff the rice with a fork and divide it between 2 warm plates or bowls. Top with the chicken curry and serve.