I knew what was required. First I dry-fried a cinnamon stick, ground cloves and cardamom seeds, added a little oil then gently sautéed some sliced onion. Next, I browned some diced chicken then added coriander, cummin, fenugreek, turmeric, ginger, garlic, chilli, salt and some chicken stock. Twenty minutes later, I served it with basmati rice.
"Ah," she said, "to die for."
It was like this every week. Next Friday, beef curry.