Inspired by the fresh and delicious flavours of South India, this simple curry makes the most of the abundance of juicy tomatoes at this time of year! It's served here with a zesty lemon and peanut chitranna rice for a light and satisfying summer spread.

WHOLE SPICES: curry leaf, brown MUSTARD, nigella, cumin, fenugreek
CURRY BLEND: turmeric, coriander, cumin, black pepper, fennel, fenugreek, black cardamon, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
RICE BLEND: turmeric, coriander, cumin, curry leaf, brown MUSTARD, asafoetida, fenugreek    

• 500g diced chicken (thighs are best) or use paneer for a veg version
• 500g cherry tomatoes - left whole
• 1 large onion - finely chopped
• 4 cloves of garlic - finely chopped or crushed
• Fresh ginger - finely grated or chopped to make 3 tbsp
• 2 chillies (any colour) (optional) - finely chopped (seeds removed if you prefer less heat)
• 1 lemon - zested then halved for juicing
• 1 tbsp tomato puree
• 60g peanuts or cashew nuts (roasted and salted are fine)
• 300g basmati or long grain rice
• Natural yogurt to serve (full fat is best)

• Large saucepan
• Medium saucepan