PRE-COOKED CHICKEN AND MIXED POWDER

Pre-cooking the chicken not only makes cooking faster, your curries will be tastier too. The cooking stock can also be added to chicken curries and gives a fantastic flavour.

Makes enough for about 10 servings 4tbsp rapeseed oil

5 green cardamom pods, slightly crushed

10 black peppercorns

2.5cm (1in) piece of cinnamon stick 1tsp each cumin and coriander seeds 3 Indian bay leaves (from Asian supermarkets or online), or a small piece of cinnamon

2 large onions, finely chopped ½tsp sea salt

2tbsp garlic and ginger paste (see tip across the bottom of the page) 1tsp ground turmeric

2 x 400g tins chopped tomatoes 2kg (4lb 8oz) skinless, boneless chicken thighs or breasts, cut into bite-sized pieces

1tsp garam masala

Heat the oil in a pan over a mediumhigh heat until small bubbles form. Add the whole spices and bay leaves, then stir continuously for 30 seconds. Add the onions and stir regularly for 10 minutes until soft and translucent.

Sprinkle the salt over. Now spoon in the garlic and ginger paste, then the turmeric. When your kitchen is fragrant with the aroma of garlic and ginger, tip in the tomatoes. Reduce the heat to medium and let the ingredients simmer for 5 minutes.

Add the chicken and just enough water to cover. Reduce the heat and let the stock bubble until the chicken is just cooked through. Stir in the garam masala. Using a slotted spoon, remove the cooked chicken pieces but let the sauce simmer, adding a little water if necessary until you have a rich stock, then strain.

Both the chicken and the stock can be kept in the fridge for up to 3 days or in the freezer for up to 2 months. Always defrost both and heat the stock before using.