A smoky element in a dish adds a certain comfort as it evokes a feeling of outdoor cooking. Having played with liquid smoke to achieve a flavoursome slow-cooked brisket, I wanted to try the same trick with other dishes and decided to adapt this recipe for a chicken curry of African origin. It really is a comforting treat.

Step 1 - The masala

• Put the coriander, cumin and fennel seeds into a small dry frying pan along with the chillies, cardamom, cloves, anise, peppercorns and cinnamon stick. Over medium heat, stir until lightly toasted and fragrant.

• Grind the cooled mixture to a fine powder in a spice grinder.

• Mix in the paprika, ginger and nutmeg.

• Store in an airtight jar.
  Top tip: this will make around 5 times more than you need but can be used in other curry recipes. Store in an air tight container.

Step 2 - The curry

• Heat the ghee in a large pan and add the onions. Cook over low heat until soft and caramelised (at least 20 minutes).

• Add the ginger, garlic and fresh chillies and fry a minute more.

• Add two tablespoons of the masala mix and the turmeric and stir for a further minute.

• Add the chopped tomatoes and a splash of water and allow the mixture to simmer for 10 minutes.

• Add the chicken legs, coconut milk and liquid smoke then simmer for 40 minutes, turning the chicken every 5 minutes so it is well coated.

• Meanwhile place the eggs in a small pan and cover with water. Heat to a boil then, after a further 5 minutes, cool the pan and contents under cold running water. Leave until just before serving to peel and then halve.

• At this point the chicken should be tender. To finish, stir in the lime juice and season.

• Spoon into warm bowls and top with the eggs and fresh coriander.

Serve with rice and possibly a paratha bread.

 Ingredients

• 2 tbsp coriander seeds

• 2 tbsp cumin seeds

• 1 tbsp fennel seeds

• 2 dried whole red chillies

• 10 green cardamom pods

• 4 cloves

• 1 star anise

• 1 tsp black peppercorns

• 1 cinnamon stick

• 1 tsp smoked paprika

• 1 tsp ground ginger

• Grating of nutmeg

• 1 tbsp ghee

• 1/2 red onion, finely chopped

• Ginger stem (~2 cm) peeled and grated

• 4 garlic cloves, grated

• 2 fresh green chillies, chopped

• 1 tsp ground turmeric

• 200g chopped tomatoes

• 2 whole chicken legs

• 400ml coconut milk

• Juice of a lime

• 2 eggs

• Few sprigs of fresh coriander, chopped