Chicken aloo vindaloo

Cut one pound of chicken thighs, about six, into eight pieces each about an inch and a half.

Salt the cut chicken with a strong pinch.

Slice two medium large Yukon gold potatoes into one inch planks and chop into a large dice about an inch wide.

Grate one very large onion on the largest holes of a box grater and blot up the onion water with a paper towel, which would otherwise prohibit browning.

Add about a quarter cup of olive oil to a large heavy bottom pot, add the grated onions and stir; no salt at this stage because it draws out moisture.

Fry over medium to medium high heat for five minutes until cooked down and nicely browned.

Add the tubed ginger and garlic and the tomato paste and fry about two minutes, deglazing with a splash of water if the paste sticks.

Add the garam masala, cumin, curry powder, paprika and chili flakes.

Fry the spices about 60 seconds to open up their flavour.

Add the chicken stock and about five grams of salt and bring to a hard boil.

Add the salted chicken and the diced potatoes, stir so everything is submerged, and cook uncovered so the sauce reduces into a gravy.

After about 15 to 18 minutes the chicken is cooked through, the sauce reduced and the potatoes soft but not mushy.

Loosen with a discretionary splash of water or chicken stock so the sauce grips without being gloppy.

Serve over basmati rice, drizzled with Greek yogurt thinned with water and a little cilantro.