Chicken chilli masala

Serious spice lovers can enjoy eating the whole chillies along with the curry, but be warned: they will be fiery!

SERVES 4 PREP 25min COOK about 1hr

• 2tbsp ghee or vegetable oil

• 8 skinless boneless chicken thigh fillets, about 750g, each cut into 6-8 pieces

• 1 large onion, finely chopped

• 3cm piece fresh root ginger, peeled and grated

• 3 garlic cloves, crushed

• 4 small red birdseye chillies, pierced with a sharp knife but left whole

• 1½tsp mild chilli powder

• 2tsp cumin seeds

• 4tsp garam masala

• 2 x 400g tins plum tomatoes

• 125g frozen peas

• Small handful fresh or dried curry leaves

1 Heat 1tbsp ghee/oil in a wide pan (that has a lid) over medium-high heat. Add chicken and brown, in batches if needed, for 5-6min. Remove to a plate and set aside.

2 Lower heat and add onion to pan. Fry gently for 8-10min, stirring occasionally, until softened. Stir in ginger, garlic, chillies, chilli powder and 1tsp cumin seeds and

2tsp garam masala; fry for 2min, until fragrant. Add the tomatoes to pan, rinse out the tins with 100ml water and add the water to the pan with a pinch of salt.

3 Bring sauce to boil and bubble vigorously for 10min, stirring occasionally to help break up tomatoes. Lower heat to medium, return chicken to pan (along with any juices), partially cover with a lid and cook, stirring occasionally, for 25-30min, or until the sauce is reduced and concentrated and the chicken is tender.

4 Stir in the peas and cook, uncovered, for 5min more. Meanwhile, heat remaining ghee/oil in a small frying pan over medium heat. Add reserved spices and curry leaves (be careful, they may splutter) and fry for 30sec, until aromatic. Quickly pour spice mixture over curry and serve.

GET AHEAD Prepare curry to end of step 3 up to a day ahead; cool, cover and chill. To serve, reheat until piping hot and complete recipe.

PER SERVING: CALS 450; FAT 26G; SAT FAT 9G; CARBS 14G