The chicken is Nigel’s. You start by slowly frying the chicken pieces in butter and when they’re golden setting them to one side.
Then in the remaining butter (Nigel says add more butter if you need to) fry a couple of roughly chopped onions and 3 crushed cloves of garlic for 10-15 minutes. When the onions are translusent add 8 cardamom pods and a teaspoon of coriander seeds that have been ground into powder (remove the casing from the cardamoms) using a pestle or heavy weight. At the same time add a half teaspoon of turmeric and stir. Return the chicken to the pan.
After about 2 minutes pour in boiling water to about half way up the chicken and cover. (I found there was a little too much liquid at the end, so you may want to reduce the amount of water.) The liquid should be simmering and, stirring occasionally, you leave that for 25 minutes to cook.
At this point you start your potatoes. Jamie’s tip is to wash the potatoes once you’ve cut them into pieces, which seems like it won’t hurt.
When you’re down to the last couple of minutes start the spinach dish (this is a Jamie) by melting a knob of butter in a tablespoon of olive oil. Fry 2 chopped cloves of garlic for a couple of seconds then add a tin of black eyed beans (drained and washed)* and 250 g spinach. Stir until the spinach has wilted.
Back to the chicken and the final touch is to add 100g of yogurt and the same amount of double cream (I used creme fraise) and to stir that in.
You should now be ready to serve it all up, and as you can see I served it with coriander leaves as a garnish.
* The original recipe calls for soaking your dried beans overnight and then boiling them for an hour. You may have enough time and inclination to do that sort of thing, I’m less inclined to.