|
Ingredients
|
Quantity
|
|
Coriander seeds
|
3 tbsp
|
|
Fenugreek seeds
|
¼ tsp
|
|
Black peppercorns
|
2 tsp
|
|
Vegetable oil
|
6 tbsp
|
|
Black mustard seeds
|
1 tsp
|
|
Cinnamon stick
|
1
|
|
Chicken pieces – skinned, in serving
pieces
|
3 ½ pounds
|
|
Onions – cut into rings
|
2 medium
|
|
Garlic clove – silvered
|
5
|
|
Fresh ginger – peeled and grated
|
1 tsp
|
|
Tomatoes – finely chopped
|
5 ounces
|
|
Ground turmeric
|
½ tsp
|
|
Cayenne pepper
|
1 tsp
|
|
Salt
|
1 ½ tsp
|
|
Lemon juice
|
1 tbsp
|
|
Coconut milk
|
14 cans
|
|
Fresh hot green chillies – cut half
lengthwise
|
2
|
Set frying pan over med-high for 2-3 minutes. Add the coriander
seeds fenugreek and peppercorns and roast for about 1 1/2 minutes or until
lightly browned. Remove spices to cool then grind in processor. Put the oil in
wide pan and set over med-high heat. When hot add the mustard seeds and
cinnamon. As the mustard pops put in the chicken pieces in a single layer.
Brown the chicken in successive batches.
When the chicken is all browned put onions and garlic into same
pan and turn heat to medium, cook until all are light brown. Add ginger and
tomatoes and cook until soft. Add roasted spices, turmeric, cayenne, salt and
lemon. Set aside the thick coconut at top of can, Stir remaining contents of
can. Add enough water to fill the can again and add to chicken. Bring to boil.
Cover and turn to low and simmer for 25 minutes. Stir the thick
coconut cream and chilies, warm and turn off heat. Serve with rice.
