Zesty lime, coriander and coconut chicken curry

Method

1. Heat the oil in a shallow casserole over a medium heat, then brown the chicken thighs in 2 batches until golden on both sides. Set aside.
2. Turn the heat down slightly, then cook the onion in the chicken fat in the casserole for 5 minutes until softened and starting to colour. Add the cumin seeds, mix well and cook for 1 minute. Return the chicken to the casserole along with 200ml water, then bring to the boil. Turn down the heat and simmer gently, uncovered, for 15 minutes.
3. Meanwhile, cook the rice according to the pack instructions.
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4. Put the watercress, coriander (leaves and stalks), most of the chilli and the lime zest and juice in a blender or mini-chopper with 60ml water and blend until smooth. (If you don’t have one of these gadgets, chop the ingredients as finely as possible by hand, bash in a pestle and mortar until fairly smooth, then stir in the water.)
5. Add the coconut milk and curry leaves to the casserole, stir and simmer gently for 5 minutes. Pierce the chicken pieces to the bone with a sharp knife to check there are no pink juices and the meat is cooked through, then season to taste. Stir half the coriander sauce through the casserole and drizzle the rest over. Sprinkle over the remaining chilli and serve with the rice.