Meera's Chicken Curry

Peel and chop the onion(s) finely

Heat a wide-based pan (preferably non-stick) with a matching lid on a medium heat with 1 tbsp (2 tbsp) of vegetable oil

When hot, add the onion & cinnamon with a pinch of salt

Cook for 8 min, or until softened and brown at the edges, stirring often

Meanwhile, peel and finely chop (or grate) the garlic

Peel and finely chop (or grate) the ginger (scrape the skin off with a teaspoon)

Chop the chilli(es) and seeds (optional) finely for step 4

Chop the chicken into 3cm cubes also for step 4

Boil half a kettle for step 5

Add the garlic and ginger to the onion pan and cook for a further 30 sec-1 min, or until fragrant without taking on too much colour, stirring constantly

Add the red chilli and seeds to your preferred heat, with the turmeric, ground coriander, 2 tsp (4 tsp) of sugar and 1 tsp (2 tsp) of salt to the pan and mix well

Add the chicken & cook for approx. 3-4 min, or until the chicken is slightly coloured and no longer translucent, stirring occasionally

Meanwhile, dissolve the coconut cream in 150ml (300ml) of boiled water and stir to combine

Once the chicken has coloured slightly, add the tamarind paste and stir through the dissolved coconut cream

Cover with a lid, reduce the heat to medium-low and simmer for 15-20 min, or until the chicken is tender and cooked through and the sauce is creamy

Meanwhile, add the rice to a separate pot with 375ml (750ml) of cold water and salt (optional) on a high heat and bring to the boil

Once boiling, reduce to a simmer and cover for 15-20 min or until the water is absorbed

Check to prevent over-cooking and once done, set aside until serving

Relax with a cup of tea (or coffee) while the chicken and rice tick away