A hearty chicken curry, bursting with flavour and spice – the perfect meal to cook for your dad this Father’s Day!

Ingredients:
1kg boneless chicken breasts, cut into chunks
1½ tsp ground black peppercorns
½ tsp salt
1½ tsp coriander seeds
1 tsp garam masala
1 tsp paprika
1½ tsp turmeric
½ tsp chilli flakes
2 fresh tomatoes, sliced
200g mushrooms, sliced
Handful of fresh coriander, chopped
3 bay leaves
400ml water

For the sauce:
3 tbsp sunflower oil
2 tsp cumin seeds
2 medium onions, peeled and chopped
1 head of garlic, cloves peeled and crushed
200g tinned tomatoes
5cm piece of root ginger, peeled and grated
2 green chillies

Method:
1. For the sauce: Heat the oil in a large pan, add the cumin seeds and fry for 10 seconds. Add the onions and fry until golden brown, then add the garlic and fry for 2-3 minutes. Drain the tomatoes (keep the juice to one side) and add them to the pan. Add the ginger and chillies and cook until the oil begins to separate.

2. Wash the chicken and drain well.

3. Put the chicken, peppercorns, salt, bay leaves, herbs and spices into the pan and cook over a fairly high heat. Keep turning the chicken and cook until the meat is sealed and browned and the liquid has evaporated. Add the juice from the tinned tomatoes and about 400ml water, bring to the boil and simmer over a medium heat for about 15 minutes or until the chicken is tender. Add the fresh tomatoes and mushrooms for the final 5 minutes of cooking time.

4. Sprinkle fresh coriander on top of the curry and serve with naan bread or boiled rice.