Chicken and Coconut Curry

Ingredients

• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 30 fresh or frozen curry leaves
• 1 x 5cm (2 inch) cinnamon stick
• 2 Indian bay leaves (cassia leaves)
• 2 medium red onions, finely chopped
• 2 tbsp garlic and ginger paste or finely chopped garlic and ginger
• 4 green finger chillies or other green chillies such as jalapeño, finely chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp Kashmiri chilli powder
• 1 teaspoon turmeric
• 1 tsp garam masala
• 1 kilo (2lbs) chicken thighs, skinned and cut into bite sized pieces
• 400ml (1 1/2 cups) chopped tomatoes
• 800ml (3 1/4 cups) thick coconut milk
• 4 tbsp fresh coriander (cilantro), finely chopped
• Salt and pepper to taste
• Lime or lemon juice to taste

Steps

1. Heat the coconut oil over a high heat and add the mustard seeds. When they begin to crackle, add the curry leaves, cinnamon stick and bay leaves and fry for a further 30 seconds.
2. Now add the chopped onions and fry for about 5 minutes or until soft and translucent. Add the garlic and ginger paste along with the chopped chillies and fry for a further minute.
3. Stir in the ground spices and then the chicken. Stir it all well to combine and then add the coconut milk and chopped tomatoes.
4. Bring this all to a simmer and then cover the pan and allow it to simmer gently for 10 to 15 minutes or until the chicken is cooked through.
5. Season with salt and pepper to taste and also add lemon/lime juice to taste. Serve hot, garnished with the fresh coriander (cilantro).