SERVES 4

1 x 400ml tin coconut milk stored in the fridge (see method)

2 garlic cloves, peeled

1 x 4cm knob of fresh ginger peeled

1 tsp chopped medium-hot red chilli

2 tbsp groundnut or vegetable oil

1 large onion peeled and finely chopped

1 cinnamon stick

6 green cardamom pods

6 cloves

6 curry leaves

1 tbsp garam masala

1 tsp turmeric

1 heaped tsp tamarind paste

4 tomatoes (skinned if wished) core cut out and coarsely chopped

600g free-range skinless chicken breast fillets cut into 3cm dice

sea salt

● Have ready the tin of coconut milk, making sure it hasn’t been shaken or turned so that the cream has settled at the top.

● Whiz the garlic, ginger and chilli to a coarse paste in a food processor. Heat the oil in a large saucepan over a low heat and fry the onion with the cinnamon stick, cardamom pods, cloves and curry leaves for about 10 minutes until golden, stirring frequently. Stir in the ginger mixture and fry for a minute longer.

● In the meantime, blend the garam masala, turmeric and tamarind paste with 2 tablespoons of water in a small bowl. Stir this into the onion and cook briefly until fragrant. Add the tomatoes and cook for a couple of minutes longer until mushy, stirring frequently.

● Stir the chicken into the curry base, give it a good stir and season with salt, then cover and cook over a low heat for 10 minutes, stirring a couple of times, or until it is just cooked through and tender. Stir the thick layer of coconut cream from the top of the tin into the curry, leaving behind the coconut water, which can be reserved for some other use. Gently heat through without boiling.