Curry leaves a handful
1 tsp Cumin seeds
1/2 tsp Mustard seeds
About 3 -4 Fennel seeds ( Too many fennel seeds will make the curry bitter)
2 Medium sized onions chopped
4 tbsp Garlic paste
2 tbsp Ginger paste
1 Large tomato chopped
1 Green chillie sliced lenthwise
2 1/2 -3 tbsp Red chillie powder ( depends on how spicy you want the curry to be)
1 tsp Turmeric powder
4 tbsp Vegetable/ coconut oil
400 ml Thick coconut milk
Salt to taste
1 tsp Curry powder
6 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon fennel seeds 1 teaspoon mustard seeds
1 x 5cm cinnamon stick (crumbled)
4 cardamom pods
5 dried curry leaves
1 teaspoon whole black peppercorns
Heat all the spices in a dry pan until aromatic (Till golden brown). Place in a grinder and grind to a fine powder – this will make much more than you need, but it stores for months in an airtight container.
1. Heat oil in a pan on medium heat and add the onions, curry leaves and green chillie. Saute till the onion slices begin to brown. Add the dry spices (except the curry powder), ginger, garlic and chopped tomatoes and stir for about 2 minutes. Add the chillie powder and the mix for about 5 seconds and then add the chicken.
2. Coat the chicken well with the mixture in the pan and add the water. Stir well.
3. Add the curry powder and salt , leave it covered to cook for about 20 minutes on medium heat.
4. Once the chicken is cooked add the thick coconut milk and cook for a further 5 minutes and then turn off heat.
It goes well with rice and vegetables. Also nice with Chapatti and various other flat breads!