Add the garlic, panch phoron and turmeric and cook for another 2–3 minutes to allow the spices to release their flavour. Take the pan off the heat and allow to cool. Preheat the oven to 180°C fan.

‘Panch phoron’ is an Indian five-spice mixture, typically of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. It adds wonderful depth in this easy chicken curry recip ...

Panch phoron is an east Indian Bengali spice mix used to season many dishes. It is aromatic and colourful. The spices are used in equal proportions, although you can vary it according to taste.