Anglo-Indian Chicken Stew

To begin, heat the olive oil in a large saucepan and add cinnamon sticks, black peppercorns and cloves. Lightly fry, then add the sliced onions and fry until golden brown, for roughly 8–10 minutes on a medium heat, stirring occasionally.

Add the chopped garlic and ginger and sauté for a minute or so. Add chicken pieces and cook over high heat for 5 minutes, until nicely golden and coated in the spices. Sprinkle over the flour and sauté well for a further 5 minutes.

Add the green chillies, tomato paste and hot stock, season with salt and simmer for 10 minutes. Add the chunks of potato and simmer a further 15 minutes.

Finally, add the vegetables and mint leaves and simmer a further 10 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot with either sourdough bread or steamed rice.