SERVES 4

For the garam masala
1 ½ teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 ¼ teaspoon black peppercorns
5 cm | 2 in cinnamon stick
6 cloves
seeds from 5 cardamom pods
¼ teaspoon fenugreek seeds

For the curry
3 tablespoons vegetable oil
1 medium onion, finely chopped
1 1.3 kg | 3 lb chicken, jointed into 8 pieces
1 teaspoon peeled and chopped fresh root ginger
1 teaspoon chili powder (optional)
salt
½ teaspoon ground turmeric
55 g | 2 oz creamed coconut, roughly chopped
290 ml | ½ pint water

1. Heat the whole garam masala spices in a dry heavy frying pan over a low heat until they are lightly roasted. Shake the pan from time to time to ensure even roasting – if the spices are burnt the curry will taste bitter. Cool, then grind the spices to a fine powder.
2. Make the curry: heat the oil in a medium saucepan, add the onion and fry until golden-brown. Using a slotted spoon, remove the onion and reserve.
3. Brown the chicken on the skinned side, a few pieces at a time, adding more oil to the pan if necessary.
4. Stir in the ground roasted spices, the onion and all the remaining ingredients except the creamed coconut and the water.
5. Add the creamed coconut and the water and bring rapidly to boil. Stir until the creamed coconut is dissolved. Cover, lower the heat and simmer for about 1 hour or until the chicken is cooked.

NOTE: to vary the flavour of this curry you could omit the creamed coconut and add 150 ml | ¼ pint Greek yoghurt or 4 fresh tomatoes instead. A combination of yoghurt and tomatoes is delicious.

WINE: spicy white or beer

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]