In the first of many I'd like to share some of my favourite recipes with you. There will be something for everyone over the coming weeks but this week I'm going to start with my favourite curry recipe which comes courtesy of BBC Good Food - a website that I find particularly useful when it comes to finding some of the very best recipes around.

This curry can be adjusted in temperature dependant on how fiery or tame you like it. It can also be adapted to a perfect meal if you are watching the calories just by removing a couple of the ingredients (without ruining the taste)
I'm at a stage where I don't follow it anymore as I make it at least once a fortnight and I also add my own extras from time to time too.
It's such an easy recipe to make and is really authentic - I hope you enjoy it as much as I do and I'd love to hear your views if you try it!

Ingredients:

1 large onion
6 garlic cloves, roughly chopped (adjustable)
50g ginger, roughly chopped (I always use fresh)
4 tbsp vegetable oil
2 tsp cumin seeds
1 tsp fennel seed
5cm cinnamon stick
1 tsp chilli flakes ( I use fresh)
1 tsp garam masala
1 tsp turmeric
1 tsp caster sugar
400g can chopped tomatoes
8 chicken thighs, skinned, boneless (about 800g) ( I use chicken breasts)
250ml hot chicken stock
2 tbsp chopped coriander

I like to add mustard seeds as they add an extra level of flavour - they love popping though so take care!

Method:

• Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion.
• Tip into a small bowl and leave on one side.
• Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
• Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
• Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. 
• Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
• Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
• Cut the chicken thighs into chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. 
• Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it. 
• Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

Image courtesy of BBC Good Food.  You can find this and many other amazing recipes on the BBC Good Food website.

Happy cooking!
Kathryn :-)