1. Blend the ginger, garlic, chillies and
curry powder in a food processor to form
2. Heat 30ml of the oil in a frying pan
and fry the onion for two minutes, then
add the paste and fry the mixture for three
minutes, stirring continuously. Remove from
the heat and set aside.
3. Heat a large saucepan over a medium
heat. Add half the butter and half the
remaining oil and fry half of the chicken
pieces until golden. Remove from the pan,
heat the remaining oil and butter, and fry
the remaining chicken pieces.
4. Return all the chicken pieces to the
saucepan and add the onion mixture.
Stir well, then add the cumin, coconut
milk and stock. Bring to the boil, reduce
the heat and cover with a lid. Simmer for
45 minutes or until the chicken is cooked
through. Add the coriander and simmer
for a further five minutes. Season to taste
and serve with chapattis or rice.