Ingredients:

• 1 kg – Chicken
• 3 – slices Ginger
• 2 – Cloves Garlic
• 50 g – Shallots
• 1 – fresh chilli
• 2 – Cardamoms
• 2 – Cloves
• 1.5 tsp – chilli powder
• 2 tsp – paprika powder
• 25 g – tamarind, soaked in 50 ml – water
• 3 tbsp – curry powder
• 4 tsp – Turmeric
• 1 tsp – salt
• 1 cm – Cinnamon stick
• 1.5 stem – Lemon grass
• 1.5 tsp – Fenugreek (methi)
• 300 ml – thick Coconut Milk
• 1.5 tsp – Lime juice
• oil as required
• 1 sprig – Curry leaves

Method:

1. Wash, clean and joint the chicken.
2. Shred the ginger, crush the garlic and slice the shallots and chilli.
3. Crush the cardamom and cloves and place in a bowl.
4. Add the ginger, garlic, chilli powder, paprika powder, tamarind water, curry powder, turmeric, salt and cinnamon stick.
5. Mix well together, and then rub into the chicken.
6. Leave to marinade for 30-60 minutes.
7. Heat oil in a pan until very hot, then add the lemon grass, curry leaves, fenugreek, shallots and chilli and fry for a couple of minutes.
8. Add the chicken pieces and stir fry for 3 minutes.
9. Pour in the coconut milk and mix well.
10. Continue to cook over a low heat for 40 minutes or until the chicken is tender.
11. Just prior to serving, sprinkle with the lime juice.