Keralan Chicken

Serves: 4-6


Ingredients:
20g fresh ginger, peeled and chopped
7 large cloves of garlic
3 tbsp veg oil
1 medium onion, peeled and chopped
750g chicken pieces
2 medium tomatoes, pureed
12 large curry leaves
150-200ml coconut milk


Spice blend:
2 tbsp white poppy seeds
1 heaped tbsp coriander seeds
1 1/2 tsp cumin seeds
1/2 tsp turmeric
1 tsp garam masala
1/2-1 tsp red chilli powder
1/2 tsp black peppercorns
2 tsp fennel seeds


Instructions:
1. Using a blender, make a fine paste of the spice blend with the garlic, ginger and 100ml water.
2. Heat veg oil in a large non stick pan and fry onion until brown, around 8-10 mins. Stir in spice paste and cook until reduced.
3. Add chicken and brown for 2 mins. Add curry leaves, tomatoes and 200ml water. Bring to boil and cook, for 20 mins. Uncover, boil of excess sauce. With 1cm left, stir in coconut milk and a splash of water.


Taken from Anjum's New Indian


Notes: Substituted curry leaves for Bay leaves, which works - just remember to remove them before serving! Used ready pureed ginger and garlic rather than fresh.