Ingredients:
75g desiccated coconut
2 cinnamon sticks
2 star anise
3 whole dried red chillies
1 tsp black peppercorns
2 tsp fennel seeds
3 tsp coriander powder
1/2 tsp of chilli powder
2 tsp turmeric powder
½ tsp salt
5 tbsp vegetable oil
3 red onions, finely chopped
4 garlic cloves finely chopped
2 tsp fresh ginger, grated
6 tbsp fresh curry leaves
8 tomatoes, finely chopped
500g of boneless chicken thighs (skin removed)
200ml water or chicken stock
1 small bunch of fresh coriander, finely chopped
squeeze of lemon
1 green chilli, finely chopped
Method:
Place a pan over low heat and use to gently toast the coconut until evenly golden brown. Turn the coconut onto a plate then return the pan to the heat and use to toast the cinnamon sticks, dried chillies, peppercorns, star anise and fennel seeds. Cook for 3-4 minutes, then add the ground coriander and chilli powder and stir for a minute. Add 100ml of water to form a paste and cook for 2 minutes.
Remove the cinnamon sticks, star anise and whole chillies and set aside for later. Add the toasted coconut, turmeric and salt to the pan. Turn everything into a spice grinder or mortar and grind to a smooth paste.
Return the pan to the heat, add the oil and use to fry the garlic and ginger for 2 minutes. Increase the heat, add the curry leaves and cook for 1 minute, until blackened.
Now stir in the tomatoes and add the spice paste then return the cinnamon stick, star anise and chilli to the pan and cook for 5 minutes, stirring until you end up with a smooth paste and the oil starts to separate.
This recipe makes two batches of the curry blend, so take half and store it in the refrigerator for a few days (or in the freezer for a few months). Add the chicken to the sauce remaining in the pan and cook, covered, for 10 minutes.
At this point stir in the water (or stock). Bring to a simmer and cook, uncovered, for a further 5-10 minutes, until the chicken is cooked through and tender.
Remove and discard the star anise and cinnamon then stir through the lemon juice and green chilli. Scatter over the coriander (cilantro).
Serve accompanied by plain rice.
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