Ingredients

Whole Spices

large stick of cinnamon
3 star anise
5 cloves
4 cardamon pods
1 tsp fennel seed
1 tsp black mustard seed
10 curry leaves

Ground Spices

2 tbsp cumin powder
1tbsp coriander powder
2 tsp tumeric powder
1 tsp garam masala powder
½ tsp chilli powder
2 tsp salt

Additional Ingredients

4 tbsp coconut oil or veg oil
3 tbsp minced ginger
3 tbsp minced garlic
3 tbsp tomato pasta
2 large onions finely chopped
4 large chicken breasts
8 chicken thighs
chicken stock
½ fresh lemon
bunch fresh coriander
optional sliced fresh green chillies

 

Method

Heat the oil to a medium heat, add all the whole spices apart from the curry leaves, fry for about 5 minutes until you can smell the spices, do not burn the spices.

Turn the heat down, add the onions and fry for 5 minutes until the are translucent. Add all the ground spices with the curry leaves and cook on a low heat adding a little water to stop the mixture from sticking for another 5 minutes, add the minced garlic and ginger. Add the tomato paste and continue cooking for a further 5 minutes.

Now its time to add the chicken, cook on low heat stir from time to time placing the lid on the pan inbetween the stirring – keep this up for 10 minutes until the chicken is white and fully coated in the curry paste.

Add the chicken stock and cook the curry until the chicken is cooked through and the sauce is the desired consitiancy – this will take about 50 minutes

Add the fresh coriander and the juice lemon, stri and adjust seasoning.

Serve with your favourite rice topped with fresh red & green chillies and a sprinkling of fresh coriander.