3 tbsp coriander seeds
¼ tsp fenugreek seeds
2 tsp black peppercorns
6 tbsp vegetable oil
1 tsp black mustard seeds
5 cm (2 inch) cinnamon stick
1/5 kg (3-½ lb) chicken pieces, skinned and cut into small serving portions
2 medium onions, peeled and cut into fine rings
4-5 cloves garlic, peeled and cut into fine slivers
1 tsp peeled, very finely grated fresh ginger
100-150 g (4–5 oz) tomatoes, finely chopped
½ tsp ground turmeric
1 tsp cayenne pepper
1 ½ tsp salt
1 tbsp lemon juice
400 g (14 oz) canned coconut milk
2 fresh, hot green chilies, split in half, lengthwise.
1. Set a small cast-iron frying pan over medium-high heat for 2-3 minutes.
2. Now put the coriander seeds, fenugreek seeds, and peppercorns into it. Stir and roast them for about 1 ½ minutes or until they are lightly browned and emit a roasted aroma. Remove the spices, and leave them to cool slighty. Then, grind them finely in a clean coffee grinder or other spice grinder.
3. Put the oil in a wide, preferably nonstick, pot and set over medium-high heat. When hot, put in the black mustard seeds and cinnamon. As soon as the mustard seeds begin to pop—this takes just a few seconds—put in the chicken pieces, only as many as the pot can hold easily in a single layer. Brown the chicken pieces in as many batches as necessary and remove to a bowl.
4. Once all the chicken is browned, put the onions and garlic into the same pot and turn heat to medium. Stir and fry until the onions are light brown. Now put in the ginger and tomatoes. Stir and cook until the tomatoes are soft. Turn heat down. Add the roasted spice mixture, turmeric, cayenne, salt, and lemon juice. Remove the very thick coconut cream that will have congealed at the top of the coconut milk can and set aside. Stir in the remaining contents of the can. Add enough water to fill the can again and pour this mixture over the chicken. Bring to a boil. Cover, turn heat to low, and simmer for 25 minutes, stirring now and then.
5. Stir the thick coconut cream that you removed and add that and the green chilies to the chicken. Stir once or twice as the cream warms through. Turn off the heat.
Note: The green chilies may be left as a garnish or eaten by those who are up to it.
Recipe from Madhur Jaffrey Indian Cooking by Madhur Jaffrey