Peel the onions and thinly slice them. Peel the garlic cloves and finely grate them. Scoop half of the grated garlic into a bowl and pop to one side for later in the recipe. Peel and finely chop or grate the ginger.

Pour 1 tbsp oil into a medium pan and warm to a medium-high heat. When the pan is hot, slide in the onions. Sprinkle with a pinch of salt and pepper. Fry the onions for 8-10 mins, stirring occasionally, till the onions have softened and are slightly crispy at the edges.

Rinse the rice with cold water and tip it into a small pan. Add 300ml hot water from the kettle, and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.

When the onions have softened, add the chicken pieces to the pan. Sprinkle in 1/2-1 tbsp Madras spices (use less for a milder curry) along with 1 grated garlic clove and the ginger. Stir the chicken to coat in the spices for 1-2 mins. Pour in the cherry tomato passata and 100ml boiling water and stir well. Bring to the boil, then reduce the curry to a simmer and cook gently for 15 mins.

Meanwhile, peel the cucumber and coarsely grate it into the bowl containing the reserved chopped garlic. Finely chop the coriander stalks (save the leaves for later) and add them to the cucumber. Add a pinch of salt and pepper and stir in the yogurt till everything is combined.

When the curry is ready, divide it and the rice between bowls. Sprinkle over the coriander leaves and serve with the cucumber yogurt on the side.