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Ingredients:

1kg chicken, cut into pieces
3 eggs
5 green chillies
2 Bombay onions
6 curry leaves
2 tomatoes
6 cardamom pods
1 cinnamon stick
1 tsp fenugreek seeds
2 tbsp ginger-garlic paste
salt, to taste
400ml yoghurt
120ml thick coconut milk
5 tsp cooking oil
1 tsp ground turmeric
1/2 tsp ground coriander seeds
1 1/2 tsp hot chilli powder
1 egg

Method:

Heat the oil in a pan. Add the chicken pieces and fry until golden brown. Take off the heat and turn the chicken onto a plate. When cool mix with the yoghurt and the salt.

Add a little more oil to the pan, stir in the spices, ginger-garlic paste and the onions. Fry for about 4 minutes, or until the onions are lightly browned then add the curry leaves, tomatoes, ground turmeric and hot chill along with the ground coriander.

Stir-fry the mixture for a few minutes, then stir in in the chicken and yoghurt mix. Bring to a simmer, cover and cook for 10 minutes then add the coconut milk. Cook until the gravy has reduced slightly and thickened. Take off the heat.

Beat the egg in a bowl then stir into the curry. Cover and set aside for 5 minutes then serve accompanied by rice.