3 cloves garlic, peeled
4 cm piece ginger, peeled
750 g, boneless, skinless chicken thighs quartered
1 tsp ground turmeric
2 tbsp vegetable oil
2 onions, sliced
2 fresh red chillies, seeded and sliced
1 tbsp tomato purée
3 tbsp desiccated coconut, toasted
2 cinnamon sticks
350 ml vegetable stock
½ bunch coriander, leaves picked
Rice or naan bread, to serve
1 dried long red chilli
1 star anise
1 ½ tsp fennel seeds
1 ½ tsp cumin seeds
1 ½ tsp coriander seeds
- Purée the garlic and ginger in a blender with a bit of water. Put the chicken in a bowl with the turmeric and garlic/ginger paste, and grind black pepper over. Leave to marinate for 30 minutes or overnight refrigerated.
- Meanwhile, toast the spice mix in a small frying pan then grind.
- Heat oil, and add the onion and red chilli. Season with salt, and fry for 10 minutes until soft. Add the chicken, spice mix, tomato purée, toasted coconut and cinnamon stick, and fry for 5 minutes. Pour in the stock and simmer for 30 minutes. Sprinkle with coriander leaves and serve with rice or naan.