Rukmini Iyer’s quick and easy recipe for black pepper and bay leaf chicken curry

This simple, weeknight curry still feels fancy and indulgent thanks to a dash of single cream and clever spicing

This is a lovely weeknight curry that, thanks to the dash of single cream to finish, also feels rich and indulgent. I must admit to buying ready-diced free-range chicken to cut the prep time down even further. If you have a few handfuls of spinach in the fridge, you could definitely chuck that into the pan to wilt in the last couple of minutes of cooking, not least to add a plant point.