Goan chicken curry

Combine the curry paste, cumin and vinegar in a large bowl to make a thick paste. Add the chicken pieces, turn to coat in the spice mix and leave to marinade for 15-30 minutes.

Warm 1 tablespoon of the oil in a large saucepan over a high heat and fry the mustard seeds and curry leaves for 30 seconds until the seeds start to pop. Tip out onto a plate and reserve for later.

Add the remaining oil and the onions to the pan and fry over a medium heat for 5 minutes, or until the onions start to brown. Add the chicken mixture, including all the marinade, reduce the heat to low and cook, turning occasionally. After 5 minutes add the tomatoes, stock, creamed coconut, reserved curry leaves and mustard seeds, and two-thirds of the coriander.

Bring to a gentle simmer over a low heat. Cook, uncovered, for 40 minutes until thickened and the chicken is thoroughly cooked through with no pink meat. Spoon into shallow bowls, scatter with the remaining coriander and serve with warmed naan bread and basmati rice.