INGREDIENTS

1 large chicken, jointed into 8 pieces, excess skin trimmed away; 1 large ripe tomato, roughly chopped; 1 onion, quartered; 15g fresh root ginger, peeled; 4 garlic cloves, peeled; 6 serrano chillies, stems removed and de-seeded (fewer for a milder curry); 2tsp ground cumin; 1tsp ground coriander; 1tsp ground turmeric; 2tbsp coconut oil; 2 x 400ml tins coconut milk; 3 eggs, hard-boiled, peeled & halved; juice of ½ lemon; salt and pepper; 10g fresh coriander, chopped. Rice, chapatis or flatbreads, to serve

METHOD

1. Score each piece of the chicken in two or three places, slicing about 1cm into the meat.

2. Put the tomato, onion, ginger, garlic, chillies, cumin, coriander, turmeric and some salt and pepper into a food processor and blend to a rough paste.

3. Rub one third of the paste over the chicken, into the cuts and under the skin; reserve rest of the mixture. 4. Refrigerate chicken for at least one hour, or up to five hours.

5. Preheat grill to the highest setting, and line a large baking tin with foil.

6. In a large pan, melt the coconut oil on a medium heat; add the paste and cook, stirring occasionally, for 20 minutes or until the moisture evaporates. Increase the heat slightly and cook for three to five minutes until the paste is thick and dark.

7. Add coconut milk and simmer for 25-30 minutes until the sauce is thick.

8. Meanwhile, put the