Madras Chicken Curry with Rice

The peas, leek and carrot essentially forms the underlying dahl (blended) for this dish.

After making that (if you don't already have some in your fridge), add the chicken stock, the diced chicken pieces, to a pan with a little hot sunflower oil, and stir-fry for ten to fifteen minutes at a medium heat.

Add a cup of boiling water to the dahl, and decant the chicken pieces to the pot containing the dahl, and add the Madras curry powder and turmeric, the garlic, and the finely diced root ginger. Cook at a low heat for about an hour.

Served with some dessicated coconut, sprinkled on top, finely diced strips of (deseeded) raw red chilli, and long-grain rice with a little wild black rice. Delicious!