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1
Make the spice paste: In a small frying pan, heat 1 tablespoon of oil over a medium-high heat.
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2
When hot, add cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds.
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3
Stir and fry briefly until lightly roasted.
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4
Put these into a large coffee grinder and grind to a powder.
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5
Empty into the container of an electric blender.
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6
Add garlic, ginger, tumeric and salt to the blender as well, along with 6 to 8 tablespoons of water.
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7
Process until you have a fine paste, pushing down with a rubber spatula if needed.
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8
Heat remaining 4 tablespoons of oil in a large saucepan over a medium to high heat.
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9
When hot, add bay leaves, cardamon pods, cinnamon, fennel seeds, cloves and urad dal.
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10
Stir and fry briefly until urad dal turns red, then add curry leaves, if using.
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11
Stir once or twice and add onions.
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12
Fry onions until they are soft and lightly colored.
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13
Now add the spice paste.
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14
Continue to stir and fry for about 4 to 6 minutes, adding a little water to prevent sticking.
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15
Add the tomato and stir and fry for another 3 to 4 minutes.
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16
Add the chicken pieces to the onion and spice mixture.
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17
Stir until they are well coated then add 2 1/2 cups water, just enough to cover.
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18
Bring to a boil.
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19
Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20 to 25 minutes.
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20
Using a slotted spoon, remove the chicken pieces.
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21
Turn the heat up to medium-high, and reduce the sauce until very thick.
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22
This should take about 6 to 8 minutes.
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23
Replace the chicken, fold gently into the sauce, and cook for a further 5 minutes before serving.
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24
*urad dal is a small, pale yellow split pea.
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25
Suggested wine: Rosemont Estate Shiraz Cabernet 1997.
