I don’t know about you, but I like my curries to have a bit of a kick. Not so hot you can’t taste anything else, but a little bit of chilli is a lovely thing. This lyallpuri has a perfect balance of heat (although you can increase or decrease it to your own tastes) and plenty of flavour. It’s similar to a Madras but, in my opinion, has a better flavour. This is one of the easiest curries to make but it’s got great flavour and is an ideal crowdpleaser. Remember to tag me @theglasgowdiet on Instagram if you make it, but most importantly, enjoy!

Chicken Lyallpuri

Ingredients (serves 3-4)
1 tbsp vegetable or sunflower oil
1 large onion, finely diced
2 green chillies, deseeded and finely diced
1 tsp each of paprika, cumin, turmeric, chilli powder and salt
500g skinless, boneless chicken thighs, cut into rough chunks
250g tomato passata or chopped tomatoes
1 tbsp double cream
Fresh coriander, rice and naan, to serve

Method
1. Place a large, non-stick frying pan over a medium heat. Add your oil then your finely diced onion, along with a pinch of salt, and cook for 5-10 minutes until soft and just beginning to colour. Add the green chillies, the spices and the salt and cook for a few more minutes until fragrant.
2. Add the chicken thighs and cook for a few minutes until they start to colour, then add the passata and a splash of water and simmer on a gentle heat for 20-30 minutes. While it’s simmering, you can get your rice on to cook and preheat the oven for your naans, if using.
3. Once the chicken is cooked through and the sauce has thickened (this is a slightly drier curry so don’t worry if there isn’t a huge amount of sauce), add the cream, stir to combine, taste and season with salt and pepper if required, then serve with rice, naan, and a good sprinkle of fresh coriander. Easy peasy!