Pukka Yellow Curry

Step 1: Peel the onions, garlic and ginger and deseed the peppers.

Step 2: Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.

Step 3: Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.

Step 4: Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.

Step 5: Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato paste and a pinch of sea salt and black pepper, then stir well.

Step 6: Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.

Step 7: With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.

Step 8: Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.