Madras Chicken with Carrot & Coriander Salad

Finely slice the shallot. Peel the carrots and continue peeling into ribbons. Finely chop the fresh coriander. Zest the lime, then quarter it. Halve the chicken thighs.

Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the rice and boil for 30-35 mins, until cooked, then drain.

Heat a dry, medium frying pan on a medium-high heat. Add the cumin seeds and toast for 1-2 mins, until fragrant. Add the sliced shallot and half the toasted cumin to a bowl. Mix in the red wine vinegar. Stir then set aside to pickle.

Place the halved chicken thighs in another bowl with the madras curry paste, half the coconut yoghurt and a pinch of sea salt. Set aside for 10-15 mins to marinate.

Add the carrot ribbons and chopped coriander to a mixing bowl with the nigella seeds, ground coriander, remaining coconut yoghurt and remaining toasted cumin. Add the lime zest and the juice from half the lime. Season well with sea salt.

Reheat the medium frying pan with 2 tsp oil on a medium-high heat. Fry the marinated chicken for 3-4 mins, until beginning to char, then flip and repeat, adding a splash of water if the marinade begins to burn. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear (internal temperature 75°C/165°F). Cook for longer if necessary.

Serve the chicken with the carrot salad and rice. Garnish with the pickled shallot and lime wedges.