1½ tbsp ground coriander
½ cucumber, peeled and diced
2 onions, finely chopped
handful fresh flatleaf parsley, chopped
2 shallots, sliced and fried in oil until brown and crisp, then drained on kitchen paper
2 tomatoes, skinned, stalk removed and finely diced
steamed or boiled basmati rice
500ml/18fl oz hot chicken stock (or water)
3 tbsp mango chutney
1 heaped tbsp plain flour
2 bay leaf
1 tbsp green cardamom pods, husks cracked
4 green cardamom pods
1½ cinnamon sticks
½ tsp cloves
1 tsp coriander seeds
1 tsp cumin seeds
2–3 tbsp mild curry powder
2 tsp garam masala (see above)
a big pinch saffron strands
a big pinch sea salt
1 tsp ground turmeric
4 tbsp vegetable oil
3 tbsp plain yoghurt
4 tbsp plain yoghurt
8 chicken thighs, boneless, skin removed