Proper chicken curry

• tandoori masala powder↗6 tbsp tbsp
• ginger↗2 tbsp tbsp

  paste

• garlic↗2 tbsp tbsp

  paste

• 500g pot coconut

  yogurt, plus extra to serve

• onions↗4

  2 cut into wedges, 2 chopped

• peppers↗2

  cut into large chunks

• skinless chicken thigh↗1 ¼kg kg

  cut into large chunks

• olive oil↗1 tsp tsp
• big bunch coriander

  stalks chopped

• 2-3 tsp hot chilli powder tsp
• jar passata↗680ml ml
• can coconut cream↗160ml ml
• rice and naan bread

  to serve

Step-by-step instructions

1. 1

   In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge.

2. 2

   Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender.

3. 3

   Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.