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1
Clean chicken thighs, removing excess fat.
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2
Rub with salt and turmeric powder and set aside.
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3
Heat oil in wok and add curry leaves, cumin and fennel seeds and fry till brown, shaking the pan vigorously to prevent burning.
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4
(browning the spice brings the flavour and smell out of the spices) Add bay leaves, and onions and saute till the onions are light brown.
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5
Add the ginger and garlic purees and cook, stirring for 1 minute.
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6
Add the tomatoes and continue to cook until almost dry.
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7
Mix the coriander and chilli powders with a little water to make a paste and add it to wok.
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8
Cook, stirring for 1 minute, then push the fried paste to the side of wok.
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9
Lay chicken thighs in the pan skin-side down and spread the paste all over them, rubbing it in well.
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10
Cover, reduce the heat and allow the chicken pieces to brown on the skin side.
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11
Add 2 tablespoon of water to create steam and cailitate the cooking.
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12
Turn chicken thighs over and continue cooking for 15 minutes or until done.
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13
To test if cooked, pierce the thickest part of one thigh with a metal skewer; if liquid runs clear, the chicken is ready.
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14
Add fresh coriander and mint leaves, cover the pan and remove from the heat ready for serve.
