2 large chicken breasts, cut into chunks

For the marinade

1 large piece ginger

3 garlic cloves, minced

2 lemons, juiced

1 tbsp. madras curry powder

1/2 turmeric powder

1/2 tsp. ground coriander

1/2 tsp ground cumin

1 tsp. salt

1/2 tsp. ground black pepper

For the sauce

3 tbsp. vegetable oil

1 red onion, finely chopped

1 tbsp. madras curry powder

1 tsp. garam masala

2 tsp. chilli powder (or to taste)

1 1/2 tbsp. tomato purée

1/2 pt. water, plus extra

Salt, to taste

2 birds eye chillies, finely chopped (optional)

For the chapati

10 oz. plain flour, plus extra for kneading

1 tsp. salt

2 tbsp. vegetable oil, plus extra

6. fl. oz. warm water

To serve

Basmati rice

Handful fresh coriander, chopped

1. Place the chicken into a large bowl.
2. Blend the ginger, garlic and lemon juice in a food blender, then pour half of it on the chicken along with the remaining marinade ingredients. Gently massage the marinade into the chicken, cover and set aside for at least 30 minutes.
3. In the meantime, make the sauce. Place 1 tbsp. of vegetable oil in a large frying pan over a medium-high heat. Once the oil is heated, add the onions and sweat them down for 5 minutes or until they become very soft. Stir in the remaining ginger-garlic paste.
4. Next, stir in the madras, garam masala and chilli powders until fragrant then stir in the tomato paste until the ingredients are fully combined.
5. Slowly pour in 1/2 pt water, stir then reduce the heat to a simmer. Cover the pan with a lid and leave to simmer for 15 minutes.
6. Once the sauce has cooked through, carefully pour it into a food processor and blend until smooth.
7. Pour the sauce back into a pan and continue to simmer for a further 15 minutes adding a little water from time to time to avoid it from drying out.
8. Place a separate frying pan over a medium high heat pouring in the remaining oil. Once the oil has been heated through, brown the chicken pieces in batches. Do not cook all the way through.
9. Once all the chicken has been browned, put all the pieces back into the same pan, reduce the heat to a simmer then pour in the madras curry sauce. Stir well, cover and leave to cook completely for about 10 minutes. Add more water if necessary. Season with additional salt. (If you want to make the curry a little more spicier, add some chopped chillies and cook through).
10. Make the chapati by combining all the ingredients together pouring a litter water at a time until you have a soft and slightly sticky dough. Knead on a lightly floured surface for 5 minutes. Divide the dough in 8 equal sized pieces and roll into balls. Lightly grease each ball with oil and place in a bowl. Cover with clingfilm and leave for 10 minutes.
11. Place a large non-stick frying pan over a high heat. (This is where you need to work fast). Dip the dough ball into a bowl of flour until fully covered, then lightly pat down on a flat surface. Using rolling pin, roll the ball into a 6 to 7-inch round or until the dough is thin. Carefully lift the flattened dough into the dry frying pan and cook for 45 seconds on each side. Remove the chapati from the eat and leave to sit on a plate and cover with tin foil to keep it warm. Repeat the process until you have 8 chapatis.
12. Serve the curry, rice and chapati with a sprinkle of fresh coriander. Enjoy!