Ingredients Spices for dry-roasting Cloves Mustard Seeds Cinammon (Dal-chini) The rest of the spices: Bay leaf

Cardamom pods Ground coriander Salt Turmeric Garam masala Red chillie powder Garlic & Ginger pulp chunks from your freezer 2"bullet" style chillie peppers - one red one green A tub of tamarind sauce - which should be at least 60% tamarind (you can find th ese in the freezer section of the Asian store) - you will need a couple of gener ous scoops of this. 1 teaspoon of sugar 1 medium onion sliced into 5cm long pieces 3 chicken breast fillets (around 400 grams) (I normally use thighs - but couldn; t get hold of any tonight) Some "silverskin" style pickled onions - pickled in white wine vinegar (not malt vinegar) Half a tin of chopped tomatoes (for some reason I forgot to show this in the pic ture) Some freshly chopped coriander leaf Here goes: In a small frying pan heating on the hob - no oil. When the pan is hot - throw i n the whole cloves, cinammon pieces and and mustard seeds. Dry roast them like t his for a few mins - until they start to smell roasted - then pour the pieces in to a small bowl and let them cool down. Then crush the roasted spices down - I u se the base of a glass tumbler. Meantime - get the onions frying in a little oil. After a couple of mins - add the bay leaves and broken-up cardamom pods. Fry unt il the onions have browned. Then add the thawed garlic and ginger pulp - and sti r fry for a few minutes more. When the onions have thoroughly browned - add the rest of the dried ground spice s - 1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon ground coriander, 2 teaspoo ns garam masala - all heaped spoons except the turmeric - which should be just a bove a level teaspoon. Stir fry the mixture for around 5 mins gently. Then add the chopped chicken pieces. And continue to stir fry until the chicken is cooked all over the surface - and is thoroughly coated in the onion/spice mix ture. After about 20 mins of semi-agressive simmering - the chicken should be well coo ked. Stir in a couple of large spoons of the tamarind sauce - and also a generou s handful of the pickled onions - the onions are bursting with the juice of the white wine vinegar that was used to pickle them - and together with the tamrind sauce - will provide the "sour" edge. Immediately add a teaspoon of sugar and al so the half-tin of chopped tomato and the coriander leaf. Let the pot simmer for 10 minutes more - and then let rest for 5 mins with the lid on.

Serve hot with rice