Hairy Bikers' chicken curry

Wash the chicken and drain it well.

For the tarka masala sauce: Heat the oil in a large pan until fairly hot, add the cumin seeds and fry for 10 secs. Add the onions and fry until golden brown, then add the garlic and fry until slightly golden. Drain the tomatoes (keep the juice) and add them to the pan. Next add the ginger, chillies and cook until the oil begins to separate.

Put the chicken, salt, spices and chilli flakes into the pan and cook over a fairly high heat. Keep turning the chicken and continue to cook until the meat is sealed and browned and the liquid has evaporated. Add the juice from the can of tomatoes and about 450ml of water, bring to the boil and simmer over a medium heat for about 15 mins or until the chicken is tender. Add the fresh tomatoes about 3 mins before the end of the cooking time.

Sprinkle in the fresh coriander and bay leaves and serve with chapattis, boiled rice or puris (Indian bread).