Step 1

Finely chop 1 onion and 2 garlic cloves. Halve and remove the seeds of 1 medium-large green chilli, then finely chop. Peel and finely grate a 3cm ginger piece.

Step 2

Place them all in a large microwave-safe bowl and mix in 1 tbsp tomato purée, 2 tbsp flavourless oil or butter, and 2 tbsp garam masala. Season well. Cover and microwave for 5 minutes, or until the onion has softened.

Step 3

Meanwhile, boil the kettle.

Step 4

Cut 700g skinless and boneless chicken thighs into 3cm chunks. Cut 2 tomatoes into 8 wedges.

Step 5

Remove the bowl from the microwave, then stir in the chopped chicken, tomato, 3 tbsp creamed coconut and 175ml just-boiled water.

Step 6

Cover and return to the microwave for 10 minutes, stirring halfway through.

Step 7

Check it at 10 minutes, and if it isn’t cooked properly, microwave for another 2-3 minutes, or until the chicken is cooked through.

Step 8

Roughly chop a few coriander sprigs, scatter it over the chicken and serve on hot, microwaved rice, with poppadoms, if you like.