Chicken Tikka Masala with Vegetable Rice, Chapatis and Onion Bhajis

600g chicken breast or thigh, cut into chunks

1 tin chopped tomatoes

150ml double cream or coconut cream

2 onions, diced

4 cloves garlic, minced

2cm fresh ginger, grated

2 tbsp tikka masala paste or powder

1 tsp each cumin, coriander, turmeric, garam masala

1 green pepper, sliced

300g basmati rice

1 carrot, finely diced

Handful of peas or green beans

Chapatis to serve (shop-bought or homemade)

For bhajis - 2 onions, 100g chickpea flour, 1 tsp cumin, 1 tsp chilli, water to bind

Fresh coriander and salt

Marinate the chicken in tikka paste, a little yoghurt and salt for at least 30 minutes (overnight is better).

For the bhajis, slice the onions finely, mix with chickpea flour, cumin, chilli and enough water to make a thick batter. Drop spoonfuls into hot oil and fry for 3-4 minutes until golden and crisp. Drain on kitchen paper.

Fry the onion in oil until soft and golden (10 minutes). Add garlic, ginger and spices, cook for 2 minutes. Add the marinated chicken and brown on all sides.

Pour in the tomatoes, add the pepper and simmer for 20 minutes until the sauce thickens and the chicken is cooked through. Stir in the cream and simmer for a further 5 minutes.

Cook the rice in vegetable stock with the carrot and peas stirred in — this gives you a simple vegetable pilau. Season to taste.

Warm the chapatis in a dry pan for 30 seconds each side. Serve everything together family style.