Green chicken curry

Put the fresh coriander, fenugreek, spring onions, garlic, ginger and chillies in a blender and whizz to a purée. In a large saucepan over a medium heat, dry-toast the cumin seeds, stirring, for a couple of mins until they become aromatic, then add the butter. Once the butter has melted, tip in the herb purée and 1 tbsp of the yogurt and continue cooking until the fat separates and starts to float on top. Add the chicken, garam marsala, turmeric and salt. Stir in the remaining yogurt and the cream and simmer gently for 12 mins. Lastly, add the prawns and cook for a further 2–3 mins until the prawns are just heated through. Serve sprinkled with chopped spring onions.