Ingredients
-
2 -3 chicken breasts, in bite size pieces
-
2 tablespoons ghee (or oil)
-
1/4 teaspoon fenugreek seeds
-
10 curry leaves
-
4 -5 garlic cloves, chopped
-
2 teaspoons grated fresh ginger
-
1 teaspoon ground turmeric
-
1 teaspoon chili powder
-
1 tablespoon ground coriander
-
1 tablespoon ground cumin
-
1/2 teaspoon ground fennel
-
2 teaspoons paprika
-
2 teaspoons salt
-
2 tablespoons vinegar
-
400 g chopped tomatoes (1 tin but I use 2 if adding vegetables)
-
6 cardamom pods, bruised
-
1 stick cinnamon
-
1 stalk lemongrass or 2 slices lemon rind
-
1 cup thick coconut milk
-
2 large onions, chopped
Instructions
- Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
- Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
- Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
- Stir well.
- Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
- Add tomatoes, whole spices and lemon grass.
- Add chopped vegetables at this point if using.
- Cook, covered, over a low heat for 40 - 50 minutes.
- Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
- Do not cover after adding coconut milk.
- Serve with rice.