Phil Vickery cooks chicken Madras curry served with a side dish of onion bhajis on This Morning.

The ingredients for the chicken Madras are: 8 skinless chicken thighs cut in half, juice 2 large limes, 2tsp any vinegar, salt, 4tbsp vegetable oil, 1 large onion, very finely chopped, 4 cloves garlic crushed, 2-3tbsp spice mix, depending on the heat you require, 1 x 400g can chopped tomatoes, 1tbsp tomato paste, 50g desiccated coconut, 200mls chicken stock, approx and small handful of fresh coriander, chopped.

To prepare the curry, marinate the chicken into bite-size pieces and mix with the lime juice, vinegar and salt and leave for 20 minutes.

Heat the oil in a deep frying pan or saucepan over a medium heat.

Add the spices and cook for a minute or two to release their lovely spice flavour and aroma.

Add the onions and garlic and cook for a further 6-7 minutes until softened and becoming golden.

Add the chicken and fry for 3-4 minutes until it has become opaque in colour.

Stir in the tomatoes and paste and cook for a couple of minutes before adding the coconut and a little stock.

Bring to the boil then reduce the heat to a simmer.

Cover with a lid and leave to simmer gently for about 20-30 minutes.

Once cooked, stir in the chopped coriander.