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1
For the spice paste: set a karhai, wok or small frying pan (about 18 cm in diameter) over a medium heat and add the coconut, stirring until it browns.
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2
Add the cumin, coriander and fenugreek seeds, the peppercorns and dried chillies.
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3
Continue to stir for 3 minutes.
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4
As the spices release their aromas, drop in the curry leaves.
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5
Stir for 30 seconds, then cool.
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6
Grind in a clean coffee grinder, spice grinder or pestle and mortar to a fine, slightly oily powder.
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7
For the curry: set a large pan (about 25 cm in diameter) over a medium heat.
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8
When it's hot, pour in the oil.
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9
Drop in one whole green chilli.
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10
Stir and allow the skin to blister for 30 seconds.
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11
Add the garlic and ginger.
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12
Fry for 3 minutes, until the garlic just starts to brown.
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13
Tip in the onions and saute for 18 minutes, until soft and golden.
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14
Add splashes of boiling water to prevent any sticking.
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15
Stir in the turmeric.
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16
Tip in the spice paste and incorporate thoroughly for 2 minutes.
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17
Add the tomatoes and cook, covered, for about 10 minutes.
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18
Stir occasionally, mashing the tomatoes into the sauce and reducing the heat if the tomatoes seem to catch.
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19
Add the remaining green chillies, slit lengthways, and 2 teaspoons of salt.
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20
Mix well, then add the chicken.
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21
Brown the meat for about 10 minutes.
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22
Pour in 400ml of water and combine well.
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23
Add the coconut milk and coriander.
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24
Stir, cover and cook over a low heat for 35 minutes.
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25
Serve.
