My go to curry will be usually anything that involves lamb or king prawns. Sadly with the cost of lamb jumping to crazy prices lamb is now off the menu for a while. When cooking a curry dish and I use chicken I only ever use chicken thighs. I find thighs are the best cut. Absorb the flavours perfectly.

Nothing better than a traditional chicken curry. I’ve made this a number of times now. Its a great dish that can be pre-made and heated when ready, ideal to feed guests as gathers flavours when it sits waiting to be eaten!! Another top recipe from Dan Toombs aka The Curry Guy!!

Ingredients – 3 tbsp rapeseed oil, cinnamon stick, seeds for 3 cardamom pods, 1 tsp of cumin seeds, 2 star anise, 2 onions – diced, 2 tbsp garlic & ginger paste, 1/2 cup of tomato puree or passata, 2 tbsp of curry powder, 2 tsp ground cumin, 2 tsp ground coriander, 1/2 tsp turmeric, 1 tbsp paprika, 1/2 tsp of garam masala, 2 tomatoes – diced, 900g chicken thighs, good pinch of salt, 2 tbsp of coriander – diced.

Method – Heat the oil in a large pan. When hot add the cinnamon stick, cardamom seeds, star anise, cumin seeds and stir around the oil to flavour the oil.

Add the diced onion then fry for 5 minutes or so allowing them to be coated with the oil and spice mix.

Add the garlic & ginger paste for a further 30 seconds mixing well.

Now stir in the tomato puree allowing it to come to a simmer.

Add a cup of water, again bringing it to a simmer. Let it bubble away until the water has almost evaporated.

Add the dry spices plus the diced tomatoes, give them a good stir. The onions still need cooking out so add another cup of water and repeat the process allowing the water to evaporate to give a thick sauce.

Add the chicken mixing in the thighs to coat them with the sauce. Allow the chicken to cook which should take around 10 minutes.

Season well and too finish add the chopped coriander and serve.