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1/2 tsp blaack peppercorns
1/2 tsp fennel seeds
2 tbsp vegetable oil
1 onion, thinly sliced
2.5cm (1 inch) piece of fresh root ginger,
peeled and crushed
1 garlic clove, crushed
1 tbsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder, or to taste
1 tsp turmeric
475ml (16 fl oz) water
50g (2 oz) coconut milk powder
1 tbsp lemon juice
6 cardamom pods, bruised
5cm (2 inch) piece of cinnamon stick
1 bay leaf
1 kg (2 lb) boneless, skinless chicken
thighs, cut into bite-sized pieces
4 ripe tomatoes, skinned, deseeded and
roughly chopped
1/4 tsp sugar
salt
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Method :
Dried-fry the peppercorns and fennel seeds in a wok or large-frying pan
over a gentle heat, stirring constantly, for 2-3 minutes until fragrant.
Remove, then pound to a fine powder using a pestle and mortar. Heat the
oil in the same pan, add the onion, ginger and garlic and fry gently,
stirring frequently, for about 15 minutes until soft.
Add
the powdered spices, garam masala, coriander, cumin, chili and turmeric.
Stir-fry this for 2-3 minutes, then add the measured water, coconut milk
powder, lemon juice and 1/2 tsp salt. Bring to the boil, stirring, then
add the cardamoms, cinnamon and bay leaf. Simmer, stirring occasionally,
for about 15-20 minutes, until a glaze forms on the liquid.
Add
the chicken, tomatoes and sugar and stir well. Cover and cook over a
gentle heat for about 40 minutes, stirring occasionally, or until the
chicken feels tender when pierced with a fork.
Discard the bay leaf and cinnamon stick, then taste and add more salt if
necessary. Serve immediately.
Serves 4-6
This really is one-pot cooking, with the
pan retaining all the wonderful aromas of the fried spices.
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