Nigel Barden cooks Sri Lankan Ginger and Lime Chicken Curry with Coriander Relish for foodie Thursday on Radio 2 DriveTime.

Traditional Sri Lankan Curries use a wonderful blend of cumin, cloves, ginger, lemon grass and home-made roasted curry powder. Coconut milk and fresh curry leaves gives the curries a warm fragrant aroma.

For his dish, Nigel barrows from Lindsey Bareham’s recipe in her book The Trifle Bowl and Other Tales available from Amazon.

The ingredients are: 50g fresh ginger, 1kg chicken thigh fillets, juice of 3 limes, 2 large red onions, approx. 350g, 2 garlic cloves, 25g butter, 1 tsp vegetable oil, 1 tsp cardamom pods, 1 tsp coriander seeds, 1 tsp black peppercorns, 1 tsp cloves, ½ tsp turmeric, 165ml tin of coconut cream, 250ml chicken stock, 100g young spinach leaves and 250ml thick natural yoghurt.

For the relish: 60g bunch coriander, 1 large garlic clove, 2 red bird’s-eye chillies, 50ml lime juice, ¼ tsp sugar and 15g creamed coconut.