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1
Make a paste of the curry powder and chilli powder with a little water.
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2
Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
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3
Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
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4
Add the chicken pieces and seal well on all sides.
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5
Add half the Massalla Gravy, coconut and coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring constantly.
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6
If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
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7
Now add the finely chopped coriander leaves (or seeds) and cook for a further minute.
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8
Serve with the whole coriander leaves sprinkled over the top (if using).
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9
Massalla Gravy: Fry the onion, tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins).
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10
Add half the water and simmer for 5 minutes then add the rest of the water and spices.
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11
Stir in well and simmer for 5 more minutes.
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12
Keep stirring regularly throughout cooking.
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13
Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
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14
Enjoy!
