Chicken Madras

A jar of madras sauce does the heavy lifting here, and the job is to make it taste like less of a jar: brown the chicken properly, cook the onion until it's gold, and add fresh garlic, ginger and chilli before the sauce goes in. Half the jar does two people, so the other half is a second night later in the week.

Ingredients

• 1 pack chicken thigh fillets — diced
• 1 onion — sliced
• 2 cloves garlic + a thumb of ginger — grated
• 1 red chilli — sliced
• Half a jar of madras sauce
• Oil, salt

Raita

• Greek yogurt
• Half a cucumber — grated
• Lemon, salt

To serve

• Rice, naans
• Coriander
• Pakora

Method

1. Brown the chicken. Diced thigh into hot oil over high heat for 4 minutes until coloured. Lift it out.

2. Onion until gold. Onion in the same pan for 8 minutes, until soft and going gold. Garlic, ginger and chilli for the last minute.

3. Simmer. Madras sauce in, chicken back, simmer 20 minutes uncovered.

4. Raita. Grate the cucumber, squeeze the water out, fold into the yogurt with salt and lemon.

5. Sides. Rice on. Naans and pakora into the oven for the last few minutes.

6. Finish. Coriander over at the table.