Something of an invention – I had chicken and some broad beans (frozen!), and fancied a curry.
Cut chicken thighs into chunks, dust in seasoned flour and brown in hot oil. Drain and set aside. Fry a finely chopped onion
and a clove or two of chopped garlic until softened, then add a tsp yellow mustard seeds, a tsp turmeric, a tsp ground coriander,
a tsp ground cumin and a split red chilli. You could also add a chopped tomato if available. Return the chicken to the pan,
together with a splash of water, season with salt and freshly ground black pepper, cover and simmer gently for 20 minutes.
Meanwhile, blanch podded broad beans for a few minutes then add to the pan towards the end, together with chopped coriander leaves.
Serve with basmati rice, mango chutney and lime pickle.