Step 1

Gently heat half the oil in a medium saucepan over a very-low heat. Add the onion, ginger, garlic and chilli. Season with salt and pepper and cook for a few minutes, or until the onions are soft.

Step 2

Stir in the flour and spices to coat the onion mixture. Add half the stock gradually, stirring constantly.

Step 3

Remove from the heat and blitz to a smooth paste in a blender or food processor. Return to the heat and continue to add the stock gradually, stirring vigorously all the time to prevent lumps. Set aside.

Step 4

Add the remaining oil to a large clean saucepan and cook the chicken over a high heat, turning to seal on all sides. Add to the sauce and bring to a simmer for 30 minutes, or until the sauce has thickened and the chicken has cooked through. Stir occasionally and add more water if needed. Add the peas a few minutes before serving.

Step 5

Serve the chicken curry on serving plates alongside freshly cooked rice, bread or steamed vegetables.