Chicken Curry

Preparation time 30 minutes, marinate overnight. Cooking time 75 minutes.

Serves 4

Place the chicken thighs and breasts in a large bowl, add the marinade ingredients, stir and coat well. Cover the bowl and place in the fridge overnight.

Remove from the fridge, set aside, and allow the chicken to come to room temperature.

Take a small dry frying pan, set on a low heat, and warm through the cumin seeds, coriander seeds and brown mustard seeds. This should only take one minute. Remove from the heat, add to the pestle and mortar and grind coarsely. 

Take a large sauté pan, add the oil and warm on a low heat. Then add the onions, cassia bark and Indian bay leaf. Sauté for 5 minutes.

Add the turmeric powder and red chilli flakes, stir and cook for a further two minutes.

Add the chopped tomatoes and jaggery, and continue to sauté for at least a further 10 minutes, stirring occasionally.

By cooking these ingredients for a little longer, your curry will definitely taste better. 

Now add the garlic, ginger and green chillies, and continue to cook for 2 minutes.

Add the contents of the pestle and mortar, stir well, and continue to fry until you see that the mixture resembles a paste, and the oil starts to separate from the onions and tomatoes.

If the ingredients start to become a little dry or the spices start to burn, simply add a little water.

Add the marinated chicken and fresh curry leaves (rip these into smaller pieces).

Turn the heat up to medium, stir really well, and allow the chicken to seal for at least 5 minutes, stirring frequently.

Add the water and bring to the boil, then immediately reduce to a simmer.

Add the soaked fenugreek leaves, green cardamoms, cloves and tamarind pulp, and place the lid on the pan.

Cook for 25 minutes or until the chicken is tender, and the sauce is thick.

Remove from the heat, and stir in the fresh coriander and lemon zest.

Leave for 5 minutes before serving. 

Remember to count the cloves and cardamoms out.