Name: Proper chicken curry
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 6 tbsp tandoori masala powder -; 2 tbsp ginger paste -; 2 tbsp garlic paste -; 500g pot coconut yogurt, plus extra to serve -; 4 onions , 2 cut into wedges, 2 chopped -; 2 peppers , cut into large chunks -; 1 ¼kg skinless chicken thigh , cut into large chunks -; 1 tsp olive oil -; big bunch coriander , stalks chopped -; 2-3 tsp hot chilli powder -; 680ml jar passata -; 160ml can coconut cream -; rice and naan bread , to serve -

Ingredients for - Proper chicken curry

1. 6 tbsp tandoori masala powder

2. 2 tbsp ginger paste

3. 2 tbsp garlic paste

4. 500g pot coconut yogurt, plus extra to serve

5. 4 onions , 2 cut into wedges, 2 chopped

6. 2 peppers , cut into large chunks

7. 1 ¼kg skinless chicken thigh , cut into large chunks

8. 1 tsp olive oil

9. big bunch coriander , stalks chopped

10. 2-3 tsp hot chilli powder

11. 680ml jar passata

12. 160ml can coconut cream

13. rice and naan bread , to serve

How to cook deliciously - Proper chicken curry

1 . Stage

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 . Stage

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 . Stage

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.