This is a Punjabi style chicken curry best cooked in your outside kitchen during the hot Andalucia summer.

1 chicken breast
1 tub Greek yoghurt
1 red onion, roughly chopped
2 ripe tomatoes, roughly chopped
1 potato, peeled and roughly chopped
1″ piece ginger, peeled and finely chopped
1 small green chilli, chopped and deseeded if you wish
1 tablespoon cumin seed, toasted
1 teaspoon coriander seeds, toasted
1 tablespoon Garam Masala
1 teaspoon red chili powder
1 teaspoon paprika
½ teaspoon turmeric
1 teaspoon black peppercorns, toasted
1 teaspoon salt
1 tablespoon olive oil

Firstly, cut chicken in pieces and place in a bowl, drizzle with a little lemon juice and leave in the fridge.

Whizz everything in a blender except the spices until you have a ‘wet’ paste.

Lightly toast, then grind the spices.

Over a medium heat place a wok or korai then pour in the paste. Stir gently until the paste cooks and thickens.

Stir in the spices. Cook for a few minutes.

Add the chicken then give everything a good coating.

Cover and simmer for 15 minutes. Check that the chicken is cooked through.

Stir through some chutney (fig or mango) for sweetness.

Serve with chapatis.

Chicken curry with tomato and yoghurt