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INGREDIENTS

1.     Coriander seeds               4 tbsp
2.     Red chilli (dried)                2-3 whole (Remove seeds)
3.     Pepper                            2-3 whole
4.     Cassia bark                      2 one inch pieces
5.     Cloves                              3-4
6.     Aniseed                            1 tsp. (whole)

7. Turmeric Powder ½ tsp
8. Salt to taste

9. Chicken thighs 450gms

10.   Oil                     4-5 tbsp
11.   Mustard seeds     1 tsp.
12.   Curry leaves        10-12

13.   Onions           2 (medium)-diced
14.   Ginger            1 inch (ground)
15.   Garlic             2-3 cloves (ground)

METHOD

Heat the saucepan and dry fry ingredients 1-6 on a medium heat until coriander seeds crackles.
Remove and cool, then grind the spices as fine as possible.
In oil, season mustard seeds and curry leaves.
Add onion pieces and fry till golden brown.
Next add ginger and garlic paste and stir till aroma appears.
Add ground spices, turmeric and salt and fry till the roasted aroma appears.
Then add chicken pieces and stir in between until it changes colour.
Add ¼ cup water to chicken and cook until the gravy thickens.

INGREDIENTS

METHOD

Designed by Nigel Thomas