Ingredients:
4 onions, coarsely chopped
120g (1/2 cup) garlic coarsely chopped
2 tsp ground Coriander seeds
2 tsp ground Cumin seeds
1kg Chicken meat, cut into bite-sized pieces
25g (1/2 cup) coarsely-chopped ginger
3-4 Bay leaves
200ml Cooking oil
2 tsp Turmeric powder
2 bunches culantro (Eryngium foetidum, also known as Burmese coriander/sawtooth coriander) [leave whole]
4 tsp hot chilli powder
2 Red chillies or 1 ghost pepper, chopped
potatoes or eddoes, peeled and chopped
Salt, to taste
Method:
Place a pan over medium-high heat. Once hot add the cooking oil.
Once the oil is hot use to fry the bay leaves, chopped onion, Ginger, garlic and 1 tsp of ground cumin powder. Add the ingredients individually in the order stated. Once they are all added, stir to combine and fry for a few minutes.
No add the chicken and fry, stirring, until the meat has released its liquid.
Season to taste with salt salt and add the remaining ground cumin sseeds. Stir to combine, cover the pan and continue cooking for a few minutes more.
Scatter over the turmeric powder, then stir in the chilli or ghost pepper pieces and stir thoroughly to combine.
Add potatoes or taro (or any other ingredients you want). Cook, stirring frequently, until the liquid evaporates and the mixture is almost dry (take care it does not burn).
Stir in a little hot water so you get the gravy consistency you like (but note that this should be a fairly dry curry).
Ajust the calt and chilli powder to taste then bring the mixture just to a boil.
Add the Burmese coriander, take off the heat and serve with rice.
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