Ingredients:
125ml (1/2 cup) vegetable oil
1 onion, finely chopped
½ tsp cumin seeds
½ tsp black mustard seeds
6 curry leaves,
4 garlic cloves, minced
20g fresh ginger, minced
1 tsp ground turmeric
Generous pinch of chilli powder (or to taste)
1 whole chicken, jointed (or equivalent in chicken pieces)
½ tsp sea salt
2 tbsp garam masala
7g (1/2 cup) fresh coriander (cilantro) leaves
Method:
Place a heavy-based pan over medium heat. Add the onion and fry gently until starting to turn golden brown (about 8 minutes).
Stir in the cumin and mustard seeds and fry gently until they begin to pop (about 2 minutes). Add all the curry leaves, half the ginger and garlic and continue to fry for about 2 minutes until the ginger is aromatic and the onion is golden brown. Scatter over the turmeric and chilli powders, stir to combine and cook for 1 minute further.
Add the chicken pieces, scatter over the salt and garam masala and stir to combine, making sure the chicken is nicely coated.
Cover the pan with a lid and continue cooking over medium heat for 25 minutes, stirring occasionally.
Now stir in the remaining ginger and garlic, stirring well to combine.
Stir in the coriander (cilantro) leaves, adjust the seasoning to taste and serve.
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