3 tbs rapeseed oil
Chicken pieces, lumps (or cauliflower for veggie option))
1 tsp cumin seed
2 tsp coriander seed
2 tsp black mustard seed
3 red chillies
1″ ginger stem
2 cloves garlic
1 tsp turmeric
500g tinned tomatoes
Handful of curry leaves
Warm the oil in a large casserole and brown the chicken all over; then remove.
Grind cumin, coriander and mustard to crack open, warm in the same pan on low heat, add spices.
De-seed & chop the chillies, add to pan. Grate the ginger, peel and roughly chop onions. Stir into spices. Turn up heat a bit – stir – do not burn.
Chop garlic, add to pan with turmeric, chopped tomatoes, curry, salt.
Simmer for 5 minutes. Stir in coconut milk. Add chicken back in. Cover and simmer until cooked (30 mins for chicken).
Serve with rice.