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

1. Heat casserole dish (24cm Le Creuset).
2. Dry roast whole spices for grinding.
3. After 30 seconds or so, remove the spices from the heat and grind.
4. Add the ground spices.
5. Set aside.
6. Blend the garlic and ginger with the cider vinegar and 1 tbsp water.
7. Set aside.
8. Reheat the pan and add 2 or 3 tbsp oil.
9. Toss in the cinnamon and cardamom.
10. Fry the onions for five minutes and remove with a slotted spoon to a bowl.
11. Fry the bell pepper and chilli peppers for a minute and remove with a slotted spoon to a bowl.
12. Fry the ground spice mixture for a few seconds.
13. Add the garlic and ginger paste and stir for another few seconds.
14. Add the pieces of chicken to the pan and stir to coat in the spice mixture.
15. Add the onion and peppers.
16. Add the chopped tomatoes, 3/4 can water, generous pinch of salt, bay leaves, and curry leaves.
17. Stir.
18. Reduce heat
19. Simmer for an hour, stirring occasionally.