Vivek Singh served up a tasty rustic jungle style chicken curry with triangle paratha on Saturday Kitchen.

The ingredients are: 5 tbsp vegetable or corn oil, 5 cloves, 2.5cm piece cinnamon stick, broken in half, 2 black cardamom pods, ½ tsp black peppercorns, 1 tsp cumin seeds, 1 bay leaf, 4 onions, finely chopped, 1 tbsp chopped garlic, whole chicken (1.2kg–1.5kg), skinned and cut into 8 pieces on the bone, ½ tbsp ginger paste, ½ tbsp garlic paste, 2 tsp salt, 1 tsp ground turmeric, 1½ tsp red chilli powder, 1 tsp red chilli flakes, 1 tsp ground cumin, 1 tsp ground coriander, 4 tomatoes, chopped, 2 green chillies, chopped, ¼ tsp garam masala, ½ tsp dried fenugreek leaves, crushed, ½ lemon, juice only, 2 tbsp fresh coriander, chopped and rice or parathas, to serve.

For the triangle parathas: 500g plain flour, 2 tbsp ghee, plus extra for cooking, ½ tsp carom seeds, ½ tsp black onion seeds, 1½ tsp salt and 4 tbsp oil.

See recipes by Vivek in his book titled: Curry: Authentic flavours from the world of spice for the modern cook available from Amazon now.