For the spice mix (makes lots)

20g cumin seeds

10g caraway seeds

1 cardamom pod

10g coriander seeds

5g allspice

1 clove

30g smoked paprika

10g ground ginger

10g turmeric

5g ground cinnamon

15g fenugreek

10g sea salt

5g black peppercorns

5g white peppercorns

1kg chicken thighs, bone in

50g spice mix above

4 thinly sliced shallots

275g risotto or similar short grain rice

300ml white wine

500ml chicken stock

20 curry leaves

zest 1 lemon

30mm piece ginger, matchsticks

250ml cream

clove garlic

50g grated parmesan

garnish with more lemon, parsley, mint and spring onions


1. Spice mix – grind the peppercorns, cardamom, coriander, then blend with everything else

2. Toss the chicken in 20g of the spice mix

3. Fry for about 5minutes to get nice and brown, remove

4. Fry the shallots until soft, 3-4 minutes

5. Add the rice and the rest of the spice mix, cook 3 minutes

6. Add the wine, reduce to almost nothing

7. Add the curry leaves, the lemon, the ginger and the stock, bring to the boil

8. Put the chicken on top, cover and simmer until the rice is cooked (15-20 minutes)

9. Heat the cream, garlic and cheese until boiling, simmer 5 minutes

10. When the dish is cooked squeeze over lemon juice, then pour on the cream sauce

11. Garnish