• 2 chicken breasts, diced into suitable chunks
  • 1 tsp of vegetable oil
  • 4 curry leaves
  • 2 white onion, finely diced
  • 2 green cardamom pods
  • 1 tsp black mustard seeds
  • 3 whole cloves
  • Half a cinnamon stick
  • 1 tsp cumin seeds
  • 50g tomato puree
  • 1 tsp sugar
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 150ml chicken stock
  • Small bunch of coriander
  • Salt and pepper

Method

1. Put a large pan on a medium low heat and add ghee/oil, curry leaves, chopped onions, cardamom, mustard seeds, cloves, and cinnamon and cumin seeds. Cook on a low heat, stirring occasionally until the onions have turned a golden colour and have reduced. The onions must not fry but cook down very slowly as this method ensures the flavour and correct consistency of the final sauce. It can take up to 20-30 mins for the onions to cook correctly.

2. Add the tomato puree, sugar, garam marsala, turmeric and chili powder to the pan and stirring occasionally until the spices are cooked out.

3. Add the chicken stock and reduce down slowly, put chicken in and cook for around 10 minutes

4. Once chicken is cooked season accordingly and add loads of chopped coriander.

Pilaf Rice

• 200g long grain rice
• 350ml of warm chicken or vegetable stock
• 1 white onion, peeled and finely sliced
• 1 clove garlic, peeled and finely sliced
• 2 green cardamom pods, crushed
• 1 tsp cumin seeds
• ½ cinnamon stick
• 1 bay leaf
• Pinch of saffron
• Salt and pepper
• Small bunch of coriander
• 25g butter

Method

1. Pre-heat the oven to 180c, Heat a large oven proof dish on a medium heat, add the butter and melt

2. When it starts to foam, add the onion and cook for 10 minutes to a light golden colour. Add the garlic and cumin seeds, cook for 1 minute, then add the remaining spices and bay leaf, followed by the rice, salt and pepper

3. Stir until the rice is well coated, add in the stock and bring to the boil. Then cover with a sheet of baking parchment cut to size, place a tight fitting lid on top and bake in the oven until all the stock is absorbed and allow to rest with the lid on.

4. After 5 minutes remove the parchment, fork gently, add some chopped fresh coriander leaf and serve.

Garlic + Coriander Flat Breads

• 350g plain flour
• 2 tsp sugar
• 1 tsp salt
• 1 tsp baking powder
• 15g fresh yeast or 3.5g dried yeast
• 140ml milk
• 140g natural yoghurt
• 4 cloves garlic, finely chopped and pureed
• Small bunch of coriander, finely chopped
• 150g melted butter

Method

1. Sieve all the dry ingredients together and put in the chopped coriander. Add the garlic puree into the melted butter and sit at the side of the stove to keep warm.

2. Heat the Milk for 1 minute on full power in the microwave and stir in the yoghurt, dissolve in the yeast. Add this mixture to the flour to form dough.

3. Knead until smooth then cover and prove until doubled in size. Divide mix into golf ball sized pieces and roll into the classic teardrop shapes. Heat a non stick frying pan put in the flat bread and cook for 3 minutes until you have a golden crust, flip over and cook for another 2 minutes. Brush with the melted garlic butter on both sides and serve straight away while still warm.