Ingredients

• 30g/1oz coriander seeds
• 15g/½oz cumin seeds
• 5g black peppercorns
• 2-3 green cardamom pods
• 1cm/½in cinnamon stick
• 3-4 dry red chilies
• seeds removed
• 20g/¾oz garlic (about 3-4 garlic cloves)
• chopped
• 5g curry leaves
• 75g/2¾oz onion (about 1 small onion)
• chopped
• 100ml/3½fl oz coconut milk
• 250g/9oz white flour
• salt
• to taste
• 5g curry leaves
• chopped
• 2 tsp crushed fennel seeds
• 50g/1¾oz clarified butter (ghee)
• 50ml/2fl oz vegetable oil
• 2 tsp mustard seeds
• 10g curry leaves
• 150g/5½oz onion (about 1 large onion)
• sliced
• ½ tbsp chilli powder (optional)
• 600g/1lb 5oz chicken thigh
• cut into 5cm/2in cubes
• 250g/9oz dessicated coconut
• 1 lemon
• juice only
• salt
• 4 tbsp mustard cress

Directions

• For the spice paste
• toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder
• add the ground spices to a blender and blend to a fine paste with the garlic
• curry leaves
• onions and coconut milk.
• For the flatbread
• put the flour
• salt
• curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls
• cover and set aside to rest for 30 minutes.
• For the curry
• heat the vegetable oil in a large pan. Add the mustard seeds
• curry leaves and onions. Gently fry the onions until translucent
• then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice.
• When you are ready to cook the flatbread
• dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked
• brush both sides with clarified butter.
• Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve.