|8||chicken pieces — bone in and skin on|
|1 pinch||salt — to taste|
|1 pinch||pepper — to taste|
|30 ml||vegetable oil|
|8 cloves||garlic — cloves|
|3 thumbs||fresh ginger|
|10 ml||masala — chicken|
|5 ml||cumin — seeds|
|5 ml||coriander seeds|
|5 ml||fennel — seed|
|5 ml||chillies — powder|
|1||cinnamon — stick|
|1||tinned tomatoes — chopped|
|250 ml||water — or chicken stock|
|165 ml||coconut cream|
|fresh coriander — for garnish|
Season the chicken pieces with salt and pepper. Heat oil in a large pot and sear the chicken pieces over a high heat, working in batches if needed. Once browned, set the chicken aside until later.
In the meantime, peel the onion, garlic and ginger. Chop roughly, then blend to a fine paste in a food processor or blender with 125ml water.
Toast your spices: In the same pot you used to brown the chicken, combine the masala, cumin seed, coriander seed, fennel seed, chili powder, turmeric, and cinnamon. Fry until the spices become aromatic, about 30 seconds.
Add the onion, garlic and ginger paste to the pot. Fry until it starts to become golden, about 5 minutes.
Add the tin of chopped tomatoes and the sugar. Stir everything together and let the tomatoes darken and reduce to a thick paste, about 20 minutes.
Put the chicken pieces back in the pot and add enough water or stock so that the liquid mixture just covers the chicken, approximately 250ml (but this will depend on the size of your pot). Bring to the boil and let simmer until the chicken falls off the bone, at least 45 minutes.
When the chicken is tender, add the coconut cream (coconut milk or yoghurt can also work here). Simmer for 5 minutes. Taste and adjust the seasoning to your preference.
Serve with rice and sprinkle each plate with some fresh coriander.