A malai curry is one or the most flavoursome and delicate of tender chicken and coconut curries, something for the whole family to enjoy. Classically it is made with shrimp, and even the shells might be used. Chicken has been introduced to Bengali households only recently, over the last few decades, and cooks at home find this curry a very suitable way of cooking it.

Serves 4

Ingredients:

3 lb 8oz chicken or boneless chicken pieces

1/2 tsp salt

3 tsp turmeric

juice of 1 lemon

3 roughly chopped medium onions

6 garlic cloves, peeled and roughly chopped

1 inch size fresh ginger, peeled and roughly chopped

I tsp cumin seeds

2 tsp brown mustard seeds

1/2 cup coconut milk

2 tbsp mustard oil

I bay leaf

1/2 tsp red chili powder

3 medium fresh green chillies, finely chopped

1 cup creamed coconut

1/2 tsp sugar

3 sprigs fresh cilantro, torn into pieces

1. Skin, bone, and wash the chicken, then cut it into 16 even-size pieces. Put the pieces in a dish. Mix 1/2 tsp of the salt with 1 tsp of the turmeric and the lemon juice, and rub this into the chicken. Set aside.

2.  Put the onion, garlic, ginger, cumin seeds, and mustard seeds into a blender and process to a thick paste. If this is   too dry, add a little of the coconut milk to thin it.

3 Heat the mustard oil in a deep saucepan with a lid over medium heat. Add the bay leaf, red chili powder, and the onion paste, and fry for 10- 12 minutes, stirring continuously. You may need to add a little water. Add the chicken pieces, the remaining turmeric, and the green chilies and stir well. Cover and cook for another 10 minutes, checking and stirring occasionally. The chicken should be almost cooked.

4 Add the creamed coconut and the coconut milk, and mix well. Simmer for 3-4 minutes, until the chicken is cooked through, add the sugar, and season with salt if needed. The sauce should not be runny.

Serve with boiled rice, sprinkled with the fresh cilantro.