John Gregory Smith served up a tasty Afghan chicken curry with spicy salsa on Sunday Brunch.

The ingredients for the curry are: 1 onion, roughly chopped, 1 green chilli, roughly chopped, 4 clove garlic, 1 inch ginger, roughly chopped, 2 tbsp olive oil, 2 cardamom pods, crushed, 2 tsp Baharat, 600g chicken thigh fillets, cut into bite seized pieces, The juice of ½ a lime and 150g Greek yogurt.

Rice to serve and A handful of finely chopped coriander leaves and Salt.

For the spicy salsa: 1 pepper, finely chopped, 1 red onion, finely chopped, 4 tomatoes, deseeded and finely chopped, 1 red chilli, deseeded and finely chopped, A handful of finely chopped coriander leaves and storks, 4 tbsp pomegranate molasses, 2 tbsp olive oil, the juice of a lemon and salt.

To serve: White rice.

See recipes by John in his book titled: Fast Feasts: Quick, easy recipes with a Middle Eastern twist available from Amazon now.