Spice Mix Ingredients: coriander seeds, cumin seeds, turmeric, caraway seeds, black pepper, rice, chillies, lime leaves, cinnamon

Ingredients:

• 1 packet Burmese curry spice blend (recipe card included)

• 4 tbsp sesame oil, plus 1 tbsp vegetable oil

• 1 onion, coarsely chopped

• 700g boneless chicken thighs, or breasts cut in two, or a mixture

• 2 tbsp soy sauce

• 300ml/1/2 pint ‘secret sauce’

• 2-3 fresh red chillies, chopped

• Handful fresh coriander, chopped

Recipe:

1. Remove any skin from the chicken. Mix 3 tbsp of the sesame oil with the curry mix and cover the chicken pieces. Leave to marinate for at least a few hours and preferably overnight

2. Heat the remaining oils in a heavy pan and gently fry the onion until translucent.

3. Turn up the heat and add the chicken, frying until brown. Add the chillies, if using, and fry briefly.

4. Add the ‘secret sauce’ and soy sauce, bring to the boil then simmer for an hour, or until the chicken is really tender. If it looks a little dry add some water.

5. Serve with rice and scattered with the coriander.

Cook's Notes:

• The sesame oil is vital to the flavour of this curry, so please don't use anything else!

• Try using the spice to create a beef curry (recipe here).