A recent survey show that curry is Britain’s favourite dish.  Yet for folks like my Welsh mother, curry is something not from India.  Give her a taste of ‘real’ curry, and she will freak out.

So here’s the British version of the Indian staple:

For the spices:

1 onion, finely chopped

4 cloves garlic, peel and crushed

3cm root ginger, peel and crushed

1 red chilli, deseeded and chopped

1 tsp ground cinnamon

1 tsp ground cumin

6 tbsp tikka curry powder (note, tikka, not madras which is more popular).

Dry roast all the spices until fragrant. Add 150g natural yoghurt, 6 tablespoon of tomato puree and juice of 1 lime. Blend the ingredients.

Marinade chicken chunks in the curry mix.  Put in a medium-heatt oven the next day until the chicken are thoroughly cooked.