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If you'd like to take part in tonight's cook-a-long with the team, here's the recipe:

(Serves 4 - 6)
800g skinless and boneless chicken thighs or breasts, preferably free-range or organic
2 medium onions
optional: 1 fresh green chilli
a thumb sized piece of fresh root ginger
a small bunch of fresh coriander
1 x 400g tin of chickpeas
groundnut or vegetable oil
a knob of butter
1/2 a 290g jar of Patak's korma curry paste
1 x 400ml tin of coconut milk
a small handful of flaked almonds, plus extra for serving
2 heaped tablespoons desiccated coconut
sea salt and freshly ground black pepper
500g natural yoghurt
1 lemon

To prepare your curry
Cut the chicken into approximately 3cm pieces
Peel halve and finely slice your onions
Halve, deseed and finely slice the chilli if you're using it
Peel and finely chop the ginger
Pick the coriander leaves and finely chop the stalks
Drain the chickpeas

To make your curry
Put a large casserole-type pan on a high heat and add a couple of lugs of oil
Put the chicken thighs into the pan, if using, stir around and brown lightly on all sides for 5 minutes (if using breasts, don't put them in yet)
Push the chicken to one side of the pan
Stir in the onions, chilli, ginger and coriander stalks with the butter
keep stirring it enough so it doesn't catch and burn but turns evenly golden
Cook for around 10 minutes
Add the korma curry paste, coconut milk, half your flaked almonds, the drained chickpeas, desiccated coconut and sliced chicken breasts (if using)
Half fill the empty tin with water, pour it into the pan, and stir again
Bring to the boil, then turn the heat down and simmer for 30 minutes with the lid on
Check the curry regularly to make sure it's not drying out, and add extra water if necessary
When the chicken is tender and cooked, taste and season with salt and pepper - please season carefully

To serve your curry
Serve with rice
Add a few spoonsfulls of natural yoghurt dolloped on top, and sprinkle over the rest of the flaked almonds
Finish by scattering over the coriander leaves and serve with lemon wedges for squeezing over.

Good luck!

Don't forget to send the pics of your creation to chris.moyles@bbc.co.uk and we'll put the pictures up here!

:)

Aled
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