This is a chicken curry recipe that I have adapted so many times that I forget where I got it from. It's not intended to be “typical”; the real purpose is for something that my wife Yvonne will eat, which means that it should be very mild. For me to be able to eat it, it should also be spicy.

It's a sign of ignorance to equate “spicy” with “peppery”. This dish is spicy, but it's not peppery

Ingredients

quantity		ingredient		step
50 g		coriander seed		1
20 g		cumminseed		1
5 g		fennel seed		1
1 g		cloves		1
3 g (1 stick)		cinnamon		1
250 g		onion, minced		2
35 g		garlic		2
35 g		ginger		2
2 sticks		lemon grass		2
100 g		oil or ghee		3
20 g		powdered turmeric		4
2 kg		chicken thighs, deboned and cut into 3 - 4 pieces		4
		salt		4
1 g		cardamom seeds		5
20		curry leaves		5
10 g		black mustard seed		5
800 g (1 large tin)		diced canned tomatoes		5
400 g		santan (coconut milk)		5
400 ml		water		5
5 g		garam masala		6

Preparation

1. Dry fry the whole spices in a frying pan minutes to dry them out (otherwise they will clog up the grinder). Grind in a spice grinder. If any are already powdered spices, add them now.
2. Finely mince the onions, ginger, garlic and lemon grass.
3. Fry onions, garlic and ginger slowly in oil or ghee until they start to dry out (the oil or ghee will separate), about 10 minutes.
4. Add the spices (step 1), turmeric and fry until aromatic. Add the chicken and fry until superficially cooked.
5. Add the tomatoes, santan and mix. Add curry leaves, cardamoms, mustard seed and salt. Dilute with water as necessary. Bring to the boil and cook until cooked, about 30 minutes.
6. Add the garam masala, mix and serve.