Ingredients
- Whole spices
- pinch caraway
- pinch fenugreek
- pinch fennel
- 1/2 tsp cardamom seeds
- 1 tbsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp black peppercorns
- 1/4 tsp white peppercorns
- 1 clove
- Ground spices
- 1/2 tsp tumeric
- 1 heaped tsp Chilli Powder
- 1 tsp ground coriander
- 4 cloves garlic
- 2″ cube of ginger
- 2 tbsp cider vinegar
- cinnamon stick
- 2-3 cardamom pods
- diced chicken
- 2 medium onions (chopped)
- half a bell pepper (chopped)
- 3-4 chilli peppers (chopped)
- 1 can chopped tomatoes
- salt
- 2 bay leaves
- 20 curry leaves
Method
- Heat casserole dish (24cm Le Creuset).
- Dry roast whole spices for grinding.
- After 30 seconds or so, remove the spices from the heat and grind.
- Add the ground spices.
- Set aside.
- Blend the garlic and ginger with the cider vinegar and 1 tbsp water.
- Set aside.
- Reheat the pan and add 2 or 3 tbsp oil.
- Toss in the cinnamon and cardamom.
- Fry the onions for five minutes and remove with a slotted spoon to a bowl.
- Fry the bell pepper and chilli peppers for a minute and remove with a slotted spoon to a bowl.
- Fry the ground spice mixture for a few seconds.
- Add the garlic and ginger paste and stir for another few seconds.
- Add the pieces of chicken to the pan and stir to coat in the spice mixture.
- Add the onion and peppers.
- Add the chopped tomatoes, 3/4 can water, generous pinch of salt, bay leaves, and curry leaves.
- Stir.
- Reduce heat
- Simmer for an hour, stirring occasionally.