Chicken and coconut curry

1. 1

   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.)

2. 2

   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.

3. 3

   Once cool, grind the spices in a spice grinder or pestle and mortar until you have a fine powder.

4. 4

   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.

5. 5

   Add the chicken pieces to the pan and allow to brown, whilst stirring frequently.

6. 6

   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.

7. 7

   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.

8. 8

   Transfer to a serving dish and sprinkle with freshly chopped coriander to serve. Serve with steamed rice (optional).

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.