Serves 4

Prep: 15 min

Cook: 25 min

4 big garlic cloves or 2 tsp garlic paste (Bart is good)

15g fresh ginger or 1 tsp puréed ginger (ditto)

Half tsp ground turmeric

4 tbsp sunflower or groundnut oil

400g diced organic chicken, preferably thigh

1 beef tomato, approx 200g

80g bunch coriander

125g spring onions

4 green chillies

1 lemon

Peel finely and crush the garlic and ginger with a pinch of salt to make a juicy paste. Stir in the turmeric and 2 tbsp oil to make a yellow paste to smear all over the chicken. Leave while you attend to everything else. Pour boiling water over the tomato, count to 25 and stab it with a sharp knife; when the skin peels back, it's ready. Cut out the core in a pointed plug shape and remove the skin. Chop the flesh. Rinse the coriander, shake dry and trim the end stalks, then work up the bunch, chopping quite finely. Trim and finely slice the spring onions, including the green. Trim the chillies, scrape out the seeds, slice into skinny batons and then into tiny dice.

Heat 1 tbsp of the remaining oil and brown half the chicken in a frying pan. Transfer to a heavy-bottomed lidded pan. Repeat with the second batch. Stir the onions and chilli into the frying pan, scraping up the debris, and cook gently, stirring often, for 2 minutes, then add the lemon juice, letting it bubble up into the onions. Add the diced tomato. Pour the sauce over the chicken, stir well, cover the pan and cook over a medium-low heat for 10-15 minutes until very juicy and the chicken is tender. Stir in the coriander, taste and adjust the seasoning with salt and pepper. Serve with rice or Indian bread and mango chutney.

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