Measure out 1 tsp each of the cumin and fennel seeds. Toast them all in a dry pan over medium heat for 1-2 mins, till they smell aromatic. Coarsely grind them in a pestle and mortar, or in a bowl with the bottom of a jam jar.

Peel and finely slice the onions. Peel and grate or crush the garlic. Peel and grate the ginger. Set them all to one side.

Warm the pan you toasted the spices in for 1 min. Add 1 tbsp oil and the chicken. Fry over a medium heat for 5 mins till the chicken is golden brown. Turn once or twice so it browns evenly. Pop the browned chicken onto a plate.

Add half the onions to the pan. Season with salt and pepper. Cover. Turn the heat down low. Sweat for 10 mins till the onions are very soft and golden. Stir every so often.

Stir the ground spices into the sweated onions with the garlic, ginger and 1 tsp each ground coriander and turmeric.

Add the chicken back to the pan. Tip in the chopped tomatoes. Half-fill the tin with warm water (around 200ml) and pour into the pan. Cover. Bring to the boil. Turn the heat down and simmer for 20 mins.

While the curry cooks, rinse the rice under cold water. Tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover. Bring to the boil, then turn the heat right down. Gently simmer over a low heat for 8 mins till the water is absorbed. Take off the heat. Set aside, lid on, for 5 mins to finish cooking the rice.

While the rice cooks, break the broccoli into small florets. Stir into the curry after it has cooked for 15 mins. Simmer for another 10 mins till the curry is thick and the broccoli tender. Taste and add more salt and pepper if the curry needs it.

While the curry finishes cooking, warm 1 tbsp oil in a frying pan. Add the rest of the onions. Season with a little salt and pepper. Fry over a medium heat for 5-8 mins till golden and crisp. Pop on a plate lined with kitchen paper to drain. Serve the chicken dopiaza with the rice, fried onions and coriander leaves to garnish.