Spice Mix Ingredients: coriander seeds, garam masala (includes cloves, mustard seeds, fenugreek seeds, poppy seeds, pepper, ginger), salt, chillies, turmeric, cumin seeds, fennel seeds, star anise, cinnamon, green cardamom, curry leaves

Allergens: see ingredients in bold

Ingredients

·      1 packet Deepavali curry spice blend

·      1 packet dried curry leaves (included)

·      2 tbsp oil

·      300 ml secret sauce

·      1 tin tomatoes, blended, or a tin of chopped tomatoes

·      1kg chicken thighs on the bone, skin removed

·      small pot (150ml) of thick yoghurt

·      300g small new potatoes

·      2 tsp pandan essence (optional, see below)

 Recipe

1.    In a wok or casserole gently fry the spices in the oil until fragrant.

2.    Add the secret sauce, tomatoes and curry leaves, and pandan essence if using, bring to the boil and then simmer for half an hour or so.

3.    Add the raw chicken pieces and simmer until cooked (see below), adding the yoghurt about half an hour before serving.

4.    Cook the potatoes and cut into bite-sized pieces. Add to the curry to warm through before serving.

5.    If the sauce is too thick, add a little water. 

6.    Serve with plain boiled rice.

Cook’s notes:

• Cooking in a wok (the traditional way) will produce a thicker sauce so a little water may be needed.

• ·      If you are using a casserole in the oven, the sauce will not thicken up in the same way, so we would suggest simmering with the lid off after adding the yoghurt.

• ·      The chicken pieces need to be falling off the bone, so cook for at least an hour. It will be even tastier made a day in advance.

• ·      Pandan (or screw pine) essence can be found easily online or in Asian supermarkets.

• ·      If you do have a source of fresh curry leaves, then they will add even more flavour.