You'll never go back to takeaway once you've tasted this simple chicken curry from the boys' 'Mums Know Best' series on BBC2 - worth the effort for a family who like a bit of spice!
1kg boneless chicken breasts, cut into big chunks
1½ tsp ground black peppercorns and coriander seeds
¾tsp garam masala (blend of Indian spices, which you'll find in your local supermarket)
1½ tsp turmeric
½tsp red chilli flakes
2 fresh tomatoes, sliced
Handful of fresh coriander, chopped
3 bay leaves
For the tarka masala sauce:
3tbsp sunflower oil, ghee or olive oil
2tsp cumin seeds
2 medium onions, peeled and chopped
1 head of garlic, cloves peeled and chopped
Small tin of chopped tomatoes
5cm piece of root ginger, peeled and chopped
2 whole green chillies
Remove the seeds in hot peppers before cooking. This reduces the heat for our kids but still leaves some flavour for the adults.
Sam Brown, 31, Warrington, Cheshire
Wash the chicken and drain it well.
For the tarka masala sauce: Heat the oil in a large pan until fairly hot, add the cumin seeds and fry for 10 secs. Add the onions and fry until golden brown, then add the garlic and fry until slightly golden. Drain the tomatoes (keep the juice) and add them to the pan. Next add the ginger, chillies and cook until the oil begins to separate.
Put the chicken, salt, spices and chilli flakes into the pan and cook over a fairly high heat. Keep turning the chicken and continue to cook until the meat is sealed and browned and the liquid has evaporated. Add the juice from the can of tomatoes and about 450ml of water, bring to the boil and simmer over a medium heat for about 15 mins or until the chicken is tender. Add the fresh tomatoes about 3 mins before the end of the cooking time.
Sprinkle in the fresh coriander and bay leaves and serve with chapattis, boiled rice or puris (Indian bread).
This recipe is taken from Mums Know Best: The Hairy Bikers' Family Cookbook, £20 from Weidenfeld & Nicolson. The book is also available from Amazon.co.uk. The Hairy Bikers: Mums Know Best is on BBC2 at 8pm everyday Tuesday, from 5th January 2010 for six weeks.