For me, this is soul food; the curry we had every week at home. It is the one that my friends and I would descend upon after returning to my family home after a night out (yes, I left home very late in life) with some buttered toast. I still remember that fondly, 20 years on. This curry is light and almost broth-like. Using whole chicken joints is important, as it really rounds out the flavours of the dish. If you have a friendly butcher, ask him to joint and skin chicken pieces for you; if not, you can find packets of thighs or drumsticks in the supermarket. Buy tomatoes that are not too sweet, so they add a tartness that will balance the onions and give body to the curry. The secret to any well-cooked curry is the cooking of the masala – slowly and over time is the best way – so be a little patient; it is worth the effort. Eat with Chapati.