Minced chicken curry

Heat a pan over medium; add a tablespoon of oil and two tablespoons of ghee.

When the ghee is warm add a dry bay leaf, then the chopped onions and about a quarter teaspoon of salt; fry on medium-high until light brown, not deep and dark.

Add finely grated ginger and garlic; stir one or two minutes.

Add the minced chicken, spread it out, and keep on fairly high heat in a wide skillet so the water from the meat evaporates quickly.

After about 5 minutes stir and spread out again; repeat until all the water has dried up. Loosen the meat with the back of a spoon.

Make space in the pan, add a teaspoon of oil and a tablespoon of thick tomato paste.

Add 2 tsp Kashmiri chilli powder, 1 tsp turmeric, 2 tsp ground coriander and 1 tsp ground cumin; stir on medium until the meat is well mixed with the spices.

Add chopped celery and red and green bell peppers with a heaped teaspoon of salt; stir a few minutes on medium.

Add three-quarters of a cup of hot water, a teaspoon of garam masala and a teaspoon of crushed kasuri methi; mix, cover and cook on low 15 minutes.

Add about a third of a cup of frozen peas, a splash of water if dry; cover 6 to 8 minutes.

Stir in a heaped tablespoon of sour cream; taste and adjust the seasoning; keep on low about 2 minutes.

Discard the bay leaf and finish with a generous shower of coriander or any herb. Serve with rice, naan or paratha, in a wrap, or over mashed potatoes.