1

Preheat a pan over a medium to high heat using vegetable oil.

2

Fry onions, garlic and grated ginger until golden brown.

3

Add chicken, cook for a few minutes until white.

4

Add curry powder, tomatoes, Nando’s Hot PERi-PERi Sauce, potatoes, chicken stock cubes and the bay leaves, then pour boiled water in until it's just about covered.

5

Bring to the boil, then turn down and simmer on a low heat covered for an hour.

6

Take off the heat and add the flour thickener. Give it a good stir through and put back on the heat for 10 mins.

7

Add peas, chopped coriander and salt and pepper to taste.

8

Scoop out a bread roll and pour curry in.