Chicken & green pepper curry

I have devised this recipe specifically for my BBC Oxford followers. Will the weatherman wanted advice about getting the spicing right and a reasonably easy curry that doesn't disappoint on flavour. I have kept the ingredient list limited to the most basic curry spices which you are likely to have in your kitchen. The whole green chillies can be eaten if you like a hot curry or push to one side.The secret to a successful curry is to take your time with each stage. Make sure you cook the onions so they look like the photo, If the ingredients look like they are starting to burn, add a splash of water, reduce the heat and don't start the next stage until the water has evaporated. Don't try to make this with chicken breast, it will dry out. Keeps for 3-4 days and freezes well.

• Servings: 4

Source: The Secret Supper Society

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