Poulet Kadai

In a dry pan over low-medium heat, toast the coriander seeds, dried red chilies and peppercorns for about 2 minutes, stirring often, until they smell strong and look a shade darker. Let cool a little, then crush roughly with a mortar or the back of a spoon.

• 1 tbsp coriander seeds
• 4 dried red chilies
• ½ tsp black peppercorns

✅ C'est prêt quand : fragrant and slightly darker, not burnt

Heat the oil in a large pan or wok over medium heat. Cook the onions, stirring often, for 6-8 minutes until golden; stir in the ginger-garlic paste for 1 minute until fragrant, then add the tomatoes, turmeric and salt and cook for about 8 minutes, until the tomatoes break down into a thick sauce.

• 4 tbsp oil
• 2 onions
• 1½ tbsp ginger-garlic paste
• 4 tomatoes
• ½ tsp ground turmeric
• 1½ tsp salt

✅ C'est prêt quand : tomatoes have collapsed into a thick, oily sauce