Chicken Curry

Ingredients:

Chicken Breasts (I use a kilo(cut into chunks))

¼ teaspoon fenugreek seeds

10 curry leaves

2 large onions (finely chopped)

5 cloves of garlic (finely chopped)

2 inches of ginger root (peeled and grated)

1 teaspoon  tumeric

1 teaspoon chilli powder

1 TABLEspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground fenel

2 teaspoons paprika

1 teaspoon salt

2 TABLEspoons vinegar

2 tomatoes peeled and chopped

6 cardamom pods

1 stick cinnamon

2 strips lemon rind

½ tin coconut milk

(or to make coconut milk, 500g dry coconut, 1/2 pint hot water, leave to stew for 10 minutes and then strain. Use 200ml)

Method:

• Fry fenugreek and curry leaves until they start to brown. 
• Add onions garlic and ginger and fry gently until onions are soft and golden. 
• Add tumeric, chilli, coriander, cumin, fennel, paprika, salt and vinegar. 
• Stir well. Add chicken and stir until chicken is thoroughly coated in spices. 
• Add tomatoes, whole spices and lemon rind and cook, covered on a low heat for 50 minutes (or in s pressure cooker bring up to pressure cook for 20 minutes and then turn off the heat and let the pressure naturally release.) 
• When you’re ready to serve remove the lid, bring up to boiling point, reduce the heat, add the coconut milk, mix well, and serve with boiled rice.