About this recipe:A fragrant chicken curry with loads of broccoli for an all-in-one meal to serve over rice. Don't be put off by the long list of ingredients - they are mostly fresh spices, and will give the curry a much deeper flavour than using a shop-bought curry paste or powder.
Cut the chicken thighs in half. Rub the turmeric, ginger, lemon juice and a little salt all over the chicken, then leave to marinate for about 30 minutes.
Separate the broccoli into florets; peel the stalks and cut into bite size chunks. Bring a large casserole of salted water to the boil, and blanch the broccoli pieces for 2 minutes; drain and refresh in cold water.
Heat the oil in a large frying pan. Add the dried chilli, mustard seeds, fennel seeds and cumin seeds, and let them sputter and pop for a few minutes. Stir in the ground cumin, cinnamon and chickpea flour. Watch carefully to be sure you do not burn the spices, as this can happen very quickly.
Add the garlic, red pepper and onion to the spice mixture and cook for a few minutes, stirring. Add the chicken and tomatoes and stir to mix. Cover and cook for 30 minutes.
Stir in the broccoli pieces, cover and continue to cook for 5 minutes. Stir in the yoghurt, and season to taste with salt and pepper.