An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken to marinade if you can, the yoghurt works miracles at tenderising and getting flavour into the meat.

1. Mix the yoghurt and garam masala in a large bowl. Add the chicken pieces, marinade for 2 hours or longer.
2. In a big pan, heat the olive oil and gently cook the onions, cinnamon, bay and a pinch of salt for approx 10 mins – keep stirring. Add the rest of the garlic, tomato puree, turmeric and ground coriander and fry for a minute.
3. Make the paste by blitzing the garlic cloves, ginger, chilli and coriander in a blender with a splash of water until it’s a smooth paste.
4. Add the chicken to the onion mix and fry for a few mins. Turn the heat down and add the coriander paste and tomatoes with some water. Cook slowly for a further 20 mins. Stir from time to time to make sure it’s not sticking to the bottom, or pop it into a 180°C oven. Check the chicken is cooked, taste, season with salt and pepper as necessary and serve with lemon wedges and rice.