Step 1

Puree the chillies in a food processor, adding a little oil if it does not form a puree.

Step 2

Place the chillies into a bowl with the garlic, lemon juice and turmeric, then add the chicken. Cover and leave to marinate while you do the next step.

Step 3

In a large, deep frypan that has a lid, fry cumin seeds in sunflower oil over medium heat for 1 minute until fragrant. Add onion, fry for 5 minutes or until soft, then stir in coriander seeds and fry for a further minute. Add 2 teaspoons of cracked black pepper and curry leaves with the chicken and all the marinade, turning to coat evenly.

Step 4

Cover, reduce heat to low and cook for 30-40 minutes, turning occasionally, until chicken is cooked through.

Step 5

Combine the coriander, cucumber and yoghurt in a bowl. Serve curry on steamed rice with some of the yoghurt mixture.

Step 6

Garnish with extra coriander leaves.