Ingredients

• 2 tbsp groundnut oil
• 1 large chicken
• jointed into 8 pieces
• skin on
• 2 onions
• finely chopped
• 3 garlic cloves
• crushed
• 2 green chillies
• chopped
• 3 green or red tomatoes
• finely chopped
• ½ tsp ground turmeric
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• 4 green cardamom pods
• 2 limes
• juice only
• 275ml/½ pint chicken stock
• 2 x 400ml/14fl oz cans coconut milk
• 1 bunch basil
• cooked basmati rice
• to serve

Directions

• Heat a deep-sided frying pan until hot and add the oil and then the chicken.
• Fry on each side for about one minute
• until the meat is browned all over. Remove the meat from the pan and set aside on a plate.
• Add the onions
• garlic
• one of the chillies and the green (or red) tomatoes and cook for about five minutes.
• Meanwhile
• place the turmeric
• cumin seeds
• coriander seeds and cardamom pods into a pestle and mortar and grind until fine.
• Add the ground spices to the onion and tomato mixture. Add the lime juice.
• Add the chicken stock and coconut milk to the pan and bring to the boil.
• Return the chicken to the pan and simmer for 20 minutes
• until the chicken is cooked through.
• Place the remaining chilli and the basil into the pestle and mortar and grind to a paste.
• Add the chilli and basil paste to the chicken at the last minute and season to taste.
• Serve hot with basmati rice.