|8||chicken pieces — bone in and skin on|
|1||salt — to taste|
|1||pepper — to taste|
|30 ml||vegetable oil|
|8||garlic — cloves|
|3 thumbs||fresh ginger|
|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 — or coconut milk or yoghurt|
|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 seeds, coriander seeds, fennel seeds, chilli powder, turmeric and cinnamon. Fry until the spices for about 30 seconds, until the spices become aromatic.
Add the onion, garlic and ginger paste to the pot. Fry for about 5 minutes, until it starts to become golden.
Add the tin of chopped tomatoes and the sugar. Stir everything together and allow the tomatoes to darken and reduce to a thick paste – this will take about 20 minutes.
Return the chicken pieces to the pot and add enough water or stock so that the liquid mixture just covers the chicken – about 250ml, but this will depend on the size of your pot. Bring to the boil, then reduce the heat and simmer for at least 45 minutes, until the chicken falls off the bone.
When the chicken is tender, add the coconut cream, milk or yoghurt. Simmer for 5 minutes. Taste and adjust the seasoning to your preference.
Serve with rice and sprinkle each plate with some fresh coriander.