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1
Preheat oven to 300u00b0F.
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2
Heat 1 teaspoon ghee in a non stick fry pan.
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3
Trim chicken thighs of visible fat and season with the salt, pepper and paprika.
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4
Brown on both sides in the heated ghee and transfer to a casserole dish that has a tight fitting lid. My favourite is a Le Creuset oval casserole.
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5
In the same fry pan add the additional 1/2 tablespoon ghee and saute the onions and garlic until soft.
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6
Add the curry powder and cook further 2 minutes.
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7
Add lime juice, fresh ginger, crushed tomatoes, coconut milk, sugar, chopped cilantro, cinnamon sticks and bay leaves.
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8
Pour over chicken - mix so all is coated - cover with lid and bake up to 1 1/2 hours or until chicken is tender.
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9
SAMBALS are condiments that are served in small dishes as compliments to the curry: 1) Mix together chopped tomatoes and finely chopped onion sprinkled with salt, place in a serving dish and set aside. 2) Sliced bananas. 3) Peach Chutney 4) Lime Pickle 5) Toasted coconut to sprinkle. 6) Papadoms 7) Naan bread.
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10
LEFT OVERS FOR BREAKFAST: If you have left over gravy - add a couple of halved hard boiled eggs and serve on toast for breakfast the next day!
