Preparation steps 1 Bone the chicken thighs and remove the skin. 2 Cut the meat into 4 cm pieces. 3 Squeeze the lemon. 4 Mix the chicken with the turmeric, a third of the curry powder, half the lemon juice and a pinch of salt. 5 Cover and leave to marinate for 30 min in the fridge. 6 Finely slice the onions. 7 Peel and finely chop the garlic. 8 Peel and grate the ginger. 9 Slit the green chillies lengthways. 10 Rinse the basmati rice in cold water until it runs clear. 11 Leave the rice to soak in cold water for 20 min. 12 Heat the oil in a heavy-based sauté pan over medium heat. 13 Fry the mustard seeds for 30 seconds until they pop. 14 Add the cumin, cinnamon stick and bay leaf and let them sizzle for 30 seconds. 15 Add the onions and brown them for 15 min, stirring, until deep golden brown. 16 Add the garlic, ginger and chillies and cook for 2 min. 17 Lower the heat. 18 Add the rest of the curry powder, the paprika and the chilli flakes and toast them for 1 min, stirring so they do not burn. 19 Stir in the tomato purée and cook for 2 min. 20 Pour in the crushed tomatoes and cook for 8 min until the oil glistens on the surface. 21 Add the chicken and coat it in the sauce for 3 min. 22 Pour in the water. 23 Cover and simmer for 25 min over low heat. 24 Meanwhile, bring a large pan of salted water to the boil. 25 Drain the rice and tip it into the boiling water. 26 Cook the rice uncovered for 10 min until just tender. 27 Drain the rice and leave it to rest for 5 min, covered. 28 Pour the coconut milk into the curry and simmer for 5 min uncovered until the sauce coats the chicken. 29 Stir in the garam masala and the rest of the lemon juice. 30 Adjust the salt. 31 Chop the coriander. 32 Serve the curry sprinkled with coriander, with the basmati rice alongside. 