Ingredients

• 2.5cm/1in piece cinnamon stick
• 2 cardamom pods
• 2 cloves
• 1 tbsp white poppy seeds
• 2 tbsp coriander seeds
• 2 tbsp chopped fresh coconut flesh
• 2.5cm/1in piece fresh ginger
• peeled and roughly chopped
• 3 garlic cloves
• 1 tbsp sunflower oil
• 1 onion
• finely sliced
• 1 green chilli
• sliced
• 2 chicken breasts
• skinned and cut into small pieces
• 1 tsp chilli powder
• ½ tsp turmeric
• 1 tsp salt
• fresh coriander leaves
• to garnish

Directions

• First make the masala paste. Grind all the ingredients together in a pestle and mortar
• or pulse in a small food processor
• until you have a fine paste.
• For the curry
• make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor.
• Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes.
• Add the chicken pieces
• chilli powder
• turmeric and salt
• cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender.
• Garnish with coriander leaves and serve with rice.