MOST of us love Indian food, but cooking it from scratch — well that just seems like too much hard work. But, it doesn’t have to mean hours in the kitchen, mixing and marinading, promises Anjum Anand.

The British-born TV chef and cookery writer — who was taught to cook authentic Indian food by her mother and many aunts, and whose passion for her family’s cuisine inspired her to launch The Spice Tailor range — is on a mission to bring dishes from the subcontinent up-to-date by making them easier to prepare while retaining their rich, spicy flavours.

As a busy working mum-of-two, Anand, 42, is well aware that although many people love to cook, they don’t have limitless time to do it — and that’s the theory behind her latest book, Anjum’s Quick & Easy Indian, which is packed with the recipes she regularly cooks at home for her family.

“The meals I cook are often simple, with lots of one-pot recipes, easy street foods, spice-laced sandwiches, salads and quick curries,” she says. “This book is a reflection of those meals.”

Here is a recipe from her new book.

GOAN CHICKEN AND CHORIZO STEW Ingredients (Serves 4-6) 2tbsp vegetable oil 4 links fresh chorizo sausages, sliced 1 large onion, finely chopped 15g root ginger, peeled weight, grated 4 large garlic cloves, grated 1-2 green chillies, pierced with the tip of a knife 1 1/2tsp ground coriander 1tsp garam masala, or to taste 1tsp ground cumin Salt and freshly ground black pepper 1 rounded tbsp plain flour 6 large skinless bone-in chicken thighs, trimmed of excess fat 250ml chicken stock or water 1/4-1/2 tsp tamarind paste, to taste, dissolved in hot water Method Heat the oil in a non-stick saucepan and add the chorizo. Cook gently on both sides until the slices release their oil into the pan.

Remove with a slotted spoon or fork and set aside.

Add the onion and cook for six to seven minutes, or until soft and golden on the edges.

Add the ginger, garlic and chillies and cook for one minute until the garlic smells cooked, adding a splash of hot water from the kettle if it starts to stick.

Add all the ground spices, seasoning and a small splash of water and cook for 40-50 seconds.

Stir in the flour and, after a minute or so, add the chicken and stock or water and return the chorizo.

Bring to the boil, cover and simmer for 25 minutes, or until the joints are cooked through: pierce the largest chicken thigh at its thickest point, the juices should run clear.

If not, cook for a few minutes longer, then check again.

Uncover after 20 minutes and cook off excess liquid if it’s a little thin, or add water from the kettle if it’s a bit too thick.

Add the tamarind solution, taste and adjust the seasoning.

I like to take the meat off the bone and stir it back in, but I leave that up to you.

Serve hot.

Anjum’s Quick & Easy Indian by Anjum Anand is published by Quadrille, priced £18.99. Available now