Chicken and tomatoes with fragrant spices

Serves 6

You will need:

• 4-5 tablespoons olive oil or coconut oil • 275g chopped onions • 2 teaspoons ground coriander • 2 teaspoons ground cumin • 1 teaspoon ground turmeric • 1 teaspoon garam masala • The ground seeds from 8 green cardamom pods • ½ teaspoon cinnamon • Pinch of ground cloves • 1 teaspoon salt • 1 bay leaf • 1 tablespoon finely grated fresh ginger • 2 cloves of garlic, finely grated • 1 teaspoon finely chopped chilli • 750g skinless, boneless chicken meat, preferably from the legs but you can use white meat, cut into 3cm chunks • 250g peeled and chopped tomatoes • 150ml chicken stock or water • 3 tablespoons chopped fresh coriander leaves • Naan bread, to serve

1 Heat the olive oil or coconut oil, whichever you’re using, in a pan. Add the chopped onions and saute them for four to five minutes until they are golden brown.

2 While the onions are cooking, prepare all the spices — the ground coriander, the ground cumin, the ground turmeric, the garam masala, the ground cardamom seeds, the cinnamon, the ground cloves — and mix together. Once the onions are golden, add in the spice mix, the salt, the bay leaf, the finely grated fresh ginger, the finely grated garlic and the finely chopped chilli. Cook for a couple of more minutes, stirring continuously while scraping the bottom of the pan to avoid the mixture getting burnt

3 Now add the chicken chunks and the chopped tomatoes, along with the chicken stock or the water, whichever you are using.

4 Bring the mixture to a gentle simmer and cook, covered with a lid, for about 20-25 minutes, until the meat is just cooked.

5 Taste for seasoning, adding more salt if necessary, and add the chopped fresh coriander leaves.