Ingredients:
1 large chicken, jointed into serving portions
2 tsp chilli powder
1 tsp curry powder
3 garlic cloves
5cm length of cinnamon stick
1 celery stick (with leaf), sliced
8 cloves
3cm piece of pandan leaf (rampe)
1 large sprig of curry leaves
1 green chilli, thinly sliced
2 slices of fresh ginger
450ml thin coconut milk
300ml thick coconut milk
1 dessertspoon pearl onions, sliced
1 dessertspoon cooking oil
1/2 tsp fenugreek seeds
juice of 2 limes
salt, to taste
Method:
Season the chicken pieces with the salt, curry powder and chilli powder. Heat the oil in a large saucepan and when hot crush 2 of the garlic cloves and add to the oil. Fry until golden brown (about 3 minutes) then add half the fenugreek seeds. Fry for 2 minutes before adding the onions, pandan leaf, green chilli, celery, cinnamon and curry leaves. Fry for about 6 minutes, or until the onions are nicely golden brown then add the chicken pieces.
Continue frying, stirring constantly, until the chicken pieces are nicely browned all over then add the coconut milk and the cloves, the ginger and the remaining fenugreek and garlic (which should be thinly sliced).
Stir well to combine, cover the pan with a tight-fitting lid and simmer gently for about 40 minutes, or until the chicken is tender. At this point, stir in the thick coconut milk and the lime juice. Stir well to combine, bring back to a simmer and cook gently, uncovered, until the sauce thickens.
Serve hot, with rice.
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