This curry hails from Ankapur village in the state of Telangana in south-central India where the local restaurants have become famous for it. The chicken is first marinated, then charred over an open flame, cooked in a spicy sauce rich with dried chillies and finally served with sliced raw onion for its unique taste. An array of typical South Indian sides complete the meal, including a tamarind mango dish, a cooling cucumber pachadi and some incredibly moreish crunchy sweetcorn pakora.

• Chicken Marinade: turmeric, chilli, paprika
• Curry Ground Spices: Kashmiri chilli, chilli, paprika, cumin, turmeric, coriander, fennel, green cardamon, cinnamon, cloves
• Kashmiri Chillies: Kashmiri chilli
• Tamarind Mango Spices: tamarind (tamarind, cornstarch), amchur, brown MUSTARD, cumin
• Pakora Blend: turmeric, green chilli, fenugreek leaf, cumin, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg, chilli, garlic, ginger
• Chaat Masala: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida
• Cabbage Spices: curry leaf, cumin, brown MUSTARD
• Pachadi Blend: mint, brown MUSTARD, cumin, mild chilli flakes, asafoetida

May contain traces of celery and sesame
Allergens are listed in CAPITALS

• 4 small chicken legs or large thighs
• 3 medium onions
• ½ small red or white cabbage
• 2 cloves of garlic
• Fresh ginger
• 1 medium mango (or 200g ready-prepared)
• ½ cucumber
• 10g bunch of coriander (optional)
• 150g natural yogurt (full fat is best)
• 2 lemons
• 2 tbsp tomato puree
• 325-340g tin of sweetcorn
• 70g flour (gram (chickpea) flour is best)
• Oil for frying (sunflower or vegetable oil is best)
• Rice to serve