Recipe By Anjum Anand
Ingredients
- 3 tbsp vegetable or coconut oil
- 1 cinnamon stick
- 6 green cardamom pods, left whole
- 6 cloves, left whole
- 1 onion, finely sliced
- 12 curry leaves
- 3-4 whole green chillies
- 4cm/1½in piece ginger, cut into thin strips
- 6 garlic cloves, finely chopped
- 750g/1½lb chicken joints, skin removed
- salt and freshly ground black pepper
- 2 tsp garam masala
- 180g/6½oz freshly grated coconut
- 1-1½ tsp lemon juice
- small handful chopped fresh coriander, leaves and stalks
Method
1. Heat the oil in a large pan over a medium heat. Add the cinnamon, cardamom pods and cloves and fry for 20-30 seconds, or until the spices are fragrant.
2. Add the onion and fry for 3-4 minutes, or until golden-brown.
3. Add the curry leaves, chillies, ginger and garlic, reduce the heat and cook for 2-3 minutes, or until the garlic has softened.
4. Add the chicken joints and stir fry for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.
5. Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring to the boil, then cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10-12 minutes.
6. Remove the lid from the pan, turn the heat up to a high heat and boil off any excess liquid, stirring continuously.
7. Once the liquid has almost completely boiled away, add the grated coconut and the lemon juice and stir well. Cover the pan again and continue to cook for 4-5 minutes, until the chicken pieces are tender and completely cooked through.
8. Just before serving, stir in the chopped coriander.
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