Spiced Chicken with Cashew Curry Leaf Sprinkle

Finely grate the garlic into a large bowl. Add the curry powder, a generous pinch of salt and black pepper, then drizzle in enough olive oil to make a paste. Stir the chicken thighs through until coated, then set aside to marinate.

For the sprinkle, roughly chop the cashews and add ½ Tbsp curry powder to a heatproof bowl. Add a generous drizzle of olive oil to a frying pan set over a medium heat. Once hot, add the chopped cashews and fry, stirring, until golden. Using a slotted spoon, transfer them to the curry powder bowl, leaving the oil in the pan.

Return the pan to the heat and fry the mustard seeds and curry leaves in the remaining oil until the sizzling subsides. Tip the toasted spices into the cashews and mix well.

Thinly slice the cucumber or mandolin it into a bowl. Stir through the yoghurt and grate in the zest of ¼ of the lemon. Season with salt and pepper. Pick the coriander leaves and finely slice the stalks.

Return the pan to a medium heat. Once hot, fry the chicken thighs for 10–15 mins, flipping halfway, until golden and cooked through.

Reheat the rice and divide between bowls. Toss the coriander leaves and stems through the cucumber salad.

Top each bowl with chicken, the cucumber salad, a dollop of yoghurt, and a big spoonful of the spiced cashew sprinkle. Serve with lemon wedges for squeezing.