Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes. Add the chicken pieces ...

A creamy South Indian ... chicken pieces and leave to marinate for an hour. Meanwhile, make the curry paste. Place a frying pan over a low heat and add the oil, followed by the ginger and garlic.

Without it, the curry just won't hit the same. For the South Indian Coconut Chicken Curry, start by placing the chicken in a bowl and washing it thoroughly. Then, marinate it with curd, ginger-garlic ...