Ingredients

• handful uncooked basmati rice
• 115g/4oz coriander seeds
• 30–40g/1–1½oz cinnamon pieces
• 30g/1oz black peppercorns
• 30–55g/1–2oz dried chilli (depending on how spicy you like your curry)
• 30g/1oz cumin seeds
• 85g/3oz fennel seeds
• 2 tbsp coconut oil or vegetable oil
• handful fresh curry leaves (approx. 10–12 leaves)
• 1 onion
• finely sliced
• 2 garlic cloves
• roughly chopped
• small piece of ginger (approx. 2.5cm/1in)
• peeled and roughly chopped
• 8 chicken thighs
• boneless and skinless
• cut into bite-sized pieces
• 2 tbsp roasted curry powder (from above)
• 200ml/7fl oz coconut milk
• salt
• to taste
• freshly chopped coriander
• to serve

Directions

• For the curry powder
• heat a wide heavy-based pan over a medium–high heat. Once hot
• add the basmati rice and cook for a few minutes. When starting to brown
• add the coriander seeds
• cinnamon pieces and black peppercorns and toast for a few minutes while stirring. (You can tell when they are almost roasted as the seeds should start to pop and break when squeezed in the hand.)
• Add the dried chilli
• cumin seeds and fennel seeds and continue to roast in the pan for a further 5 minutes
• until fragrant and toasted. Remove from the heat and transfer to a large bowl and allow to cool.
• Once cool
• grind the spices in a spice grinder or pestle and mortar until you have a fine powder.
• For the curry
• heat the oil in a large pan and add the curry leaves
• onion
• garlic and ginger. Cook for 5–10 minutes until the onions are soft and lightly browned.
• Add the chicken pieces to the pan and allow to brown
• whilst stirring frequently.
• Stir in the roasted curry powder
• stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes.
• Add the coconut milk and pour in a cup of water (approximately 250ml/9fl oz). Sprinkle in a teaspoon of salt
• bring to the boil
• then reduce the heat and cover with a lid. Allow the curry to simmer gently for around 30 minutes
• until the chicken is cooked through. Remove the lid and allow the sauce to reduce for a further 5–10 minutes to thicken. Stir occasionally and if you think the curry needs a little more coconut milk
• add during cooking.
• Transfer to a serving dish and sprinkle with freshly chopped coriander to serve. Serve with steamed rice (optional).