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

3 onions

2 cloves garlic

1 tsp turmeric

500g tinned tomatoes

Handful of curry leaves

Coconut milk.

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.

Hugh Fearnley-Whittingstall

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