chicken vindaloo

Skin 4 chicken legs and separate each into two pieces: drumstick and thigh. Season with salt and black pepper and set aside. Soak 10 dried chillies (preferably Kashmiri) in water.

Heat some ghee in a saucepan over a medium-low flame. Fry 2 diced onions until soft. Meanwhile, roast, grind and combine the following: 1 tiny cinnamon quill, 1 star anise pod
, 2 tsp cumin seeds, 2 tsp poppy seeds, 1 tsp mustard seeds and 1 tsp sweet paprika. Blitz spices in food processor with softened chillies, 4 minced cloves of garlic
and a nice piece of fresh ginger. Moisten with a glug or two of apple cider vinegar.

Once the onions are soft, add 2 peeled and diced tomatoes. When softened, add the spice paste and fry off for a minute or two. Add the chicken, enough water to cover and 2 tsp brown sugar. Bring to boil, reduce heat, cover and simmer for 45 minutes. Remove lid and add a handful of fresh curry leaves. Simmer for a further 5 minutes and serve.