Goan chicken xacuti with fragrant basmati rice and chapatis

Add the ground cinnamon (2 tsp), poppy seeds (1 tsp), fennel seeds (1 tbsp), coriander seeds (2 tsp), fenugreek (1 tsp), cumin seeds (1 tsp), mustard seeds (1 tsp), and ground turmeric (2 tsp) to a dry pan and toast for 2-3 miuntes until fragrant. Add to a liquidiser with the red chilli (1), M&S tamarind paste (1 tbsp), root ginger (4 cm), coarse sea salt (2 tsp) and black pepper (2 tsp) and blend until smooth. You can add a little of the stock to help.

Into a large frying pan, add the Spanish onions (2) and M&S Remarksable Value garlic (8 cloves), and cook, stirring, for 4-5 minutes until well browned. Now add the paste and cook for a further minute.

Now add the chicken (4) and coat well with the paste and cook for about one minute.

Add the stock (500 ml) and cook until the chicken is half cooked.

Add the coconut cream (200 g), vinegar (1 dash), cardamom seeds (8) and clove (4). Season. Cook for a further 20 minutes. You may need some more liquid if it gets a little dry.

While the chicken is cooking, make the rice (350 g) by rinsing under cold water and draining well.

Place the rice in a large saucepan and add the coconut milk (1 tin) and 250ml water to come 1cm above the rice. Add a pinch of sea salt (1 pinch), cinnamon (1), cardamom (6) and bay leaves (2).

Bring the rice to the boil, reduce the heat, cover with a lid and cook for 8 minutes. Remove from the heat and allow to steam for 10 minutes, covered with a lid.

To prepare the yogurt dip, place the cucumber (1/2) in a colander, sprinkle with salt and allow to drain.

To make the chapatis, place the plain flour (250 g), wholemeal flour (200 g) and salt (1 tsp) in a large mixing bowl. Add the boiling water (300 ml) to the flour and stir. Add 2 tbsp of mixed oil (25 ml), and create a smooth dough.

Divide the dough in half. Roll each half into a sausage shape and cut into 8 pieces. Roll each piece into a ball and then push down to create small circles, around 16cm round.

Grease a small frying pan and fry the chapatis one at a time over a medium heat for 1 minute on each side.

To finish the yogurt dip, mix together the M&S Greek style live yogurt (500 g), ground cumin (2 tsp), M&S Remarksable Value garlic (1 clove) and drained cucumber in a bowl.

To make the mango salsa, mix the diced mango (1) with the chopped mint (3 sprigs).

Put the curry in the middle of the table and garnish with coriander (1 handful). Serve with the rice, chapatis, yogurt dip and mango salsa.