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Images, practical cooking demonstration and commentary explains where each of the component ingredients for a traditional chicken curry comes from, where it is grown, why it is used and what it adds to the dish. Every ingredient has a function. It explores the roots of the dish from the Indian ‘Kari’ and the importance and value of spices throughout history. It shows how to crush and fry spices to release the flavour and fragrance. It explains how the chemical capsaicin makes chillies set our mouth on fire and why milk will cool the mouth down. Close-up views are shown of mass controlled production of tomatoes in greenhouses, and explain their seasonality and how we use canned tomatoes in the winter. To explore the chicken we visit a farm in Wales and see what is meant by free range. In cooking chicken, the Maillard reaction is also explained.