Ingredients:
- 0.5kg of chicken, breast of skinless thigh pieces
- 1 lemon
- 2-3 small onions
- 2 tomatoes
- 1 can of coconut milk
- spices
- 4-5 slit green chillies
- 2-3 chopped green chillies
Spices:
- for marinating:
- salt
- turmeric
- 2 tablspoons ginger-garclic paste (in ratio 2:1 ginger to garlic)
- 1 teaspoon of cinnamon powder
- 1 teaspoon of garam masala
- for the curry:
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- few twigs of fresh curry leaves
- 1 teaspoon white poppy seeds
- 1 teaspoon white sesame seeds
- 1 teaspoon crushed white pepper
- 1-2 pieces of star anise
- 1-2 Indian bay leaves
- 4-5 pieces of crushed green cardamom
- 1 slightly crushed black cardamom
- for the onions:
- 1 teaspoon tumeric
- 1 teaspoon of red chilli powder
- for final seasoning
- 1 teaspoon or less of garam masala
- 1 teaspoon coriander powder
- 0,5 teaspoon of cinnamon
- salt
- 1 teaspoon of sugar
Method:
- Marinade the chicken pieces with salt, turmeric, ginger-garlic paste, lemon juice and some cinnamon and garam masala for at least an hour, preferably overnight
- Heat the oil and sear the chicken, coating it in hot oil. If you are cooking a larger amount separate it into batches. Set aside on a paper towel for the excess oil to dry
- Retain some oil in the pan and add spices from ‘for the curry’ section starting with mustard seeds, cumin seeds and curry leaves. Once thse crackle lower the head and add the rest to avoid burning the more delicate spices.
- Add chopped onions and fry thoroughly. Add turmeric and chilli powder. Once softened add tomatoes.
- Once the oil starts to separate add the chicken and spices listed in ‘final seasoning’. Lower the heat and cook until chicken is done
- Add the coconut milk and heat up so it all mixes together
- Before serving add some lemon juice and garnish with green chillies and optionally coriander.