The dinner my kids request every single week. And honestly — me too. Serves 4. You need: — chicken (breast or thighs — thighs stay juicier) — 500ml single cream — curry powder — paprika — dried marjoram — salt and black pepper — a little oil for frying — jasmine rice or parboiled rice to serve Start the rice — it cooks while everything else happens. Season the chicken generously on all sides with salt, pepper, paprika and curry. Sear in a little oil until golden on all sides — don't rush this, the colour is the flavour. Pour in the cream. Season again. Add a good pinch of marjoram. Bring to a gentle boil, then reduce to a low simmer. Let it cook for at least 30 minutes. Longer if you can — the chicken becomes incredibly tender and the sauce gets deeper and richer with every minute. Taste. Adjust. Et voilà. Serve over rice. Watch it disappear. This is the recipe that makes my kids sit down without being asked. That alone is five stars. 🍛🤍

Daisy's lighter swap: replace the cream with coconut milk for a lighter, dairy-free version with a beautiful tropical note. Honestly? I actually prefer it this way now. Try both and tell me which one wins. 🥥