• 1.2kg of whole chicken or chicken pieces
• 70ml of veg oil
• 200g of sliced onion.
• 20 curry leaves
• 1tsp of chilli powder and coriander powder.
• one can of coconut milk.
• 100g of chopped tomatoes.
• 2tbs of chopped coriander.
The spice paste:
• 1tbs of chopped root ginger
• 2tbs of chopped garlic
• 3 cloves
• 10 black pepper corns.
• 1 1/2tps of fennel stick
• 2.5cm of cinnamon stick
Step 1: Remove skin on chicken.
Step 2: Put all Spice Paste into blender with 3tbs of water. Wizz into fine paste.
Step 3: Heat oil in pan and fry onions until brown. Add curry leaves and spice paste.
Step 4: Fry on low heat for 2-3 minutes. Stir in ground spices.
Step 5: Add chicken and fry on low heat until golden.
Step 6: Add coconut milk and chopped tomatoes with salt. Bring to a simmer for 20 minutes.
Step 7: Sprinkle with coriander leaves.
Step 8: Nom!
The Cambridge Foodies 