For the chicken curry
Heat the oil in a pan and then add the cumin seeds. Grind the onions, garlic, ginger and chillies in a food processor and add to the oil. Fry until golden brown. Add about 1/3 of the tin of chopped tomatoes and mash to make a rough paste.
Add the turmeric, garam masala, chilli powder, salt, ground coriander and ground cumin to the onions. Stir well to get a thick paste. Then add the chicken and cook for a few minutes. Add some water and simmer for 15-20mins. Add the coriander just before serving.
For the rice
Wash the rice and then boil in the salted water for 10-15 minutes. Drain once cooked.
For the yogurt (Bhoondi)
Soak the bhoondi in boiling hot water and leave to soak for a couple of minutes. Whilst soaking mix the spices into the natural yoghurt.
Grate cucumber and drain any juices out - add to yoghurt. Drain the bhoondi and blot away excess water and add to the natural yoghurt mixture.
For the chapati’s
Mix the chapatti flour with water to make a dough. Roll into small balls and roll to form flat small circles. Cook for 1-2 minutes on a tawa or heavy frying pan, turning frequently. Finish with a little of the melted butter spread on top.
For the apple pickle
Peel and grate the cooking apples. Stir in the turmeric. Add finely sliced garlic and chillies. Add the wholegrain mustard paste and stir all together. Add a little salt to taste.
For the chickpeas
Heat a deep saucepan and add the oil followed by the onions and garlic and ginger with green chilli and cumin seed. Fry the mixture until the onions are caramelised, add the chopped tomatoes and tomato puree, garam masala. Cook the sauce until it begins to thicken. Add ¼ cup of water and stir.
Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Add diced potato. Cover and simmer for five minutes. Then add the pomegrante powder. Cook for another minute. Garnish with coriander and red onion.
For the daal
Add the lentils to water, adding in the salt and turmeric. Bring to the boil and cook according to the packet instructions. Whilst the lentils are simmering, heat a little oil in a separate pan and then add the cumin seeds, chopped onion and garlic and fry for several minutes.
Once they have started to go brown add the tomato puree and tomato tin and mash to a paste. Then add the spices. Once lentils are cooked drain any excess water, add the tomato mixture to the lentils and stir through adding some finely chopped coriander.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.