Chicken Curry, Serves four.

A really good chicken curry that uses all the spices. This is medium hot, but you can always increase/decrease the strength by adding more or less chilli powder in the paste. If you make this curry twenty four hours in advance and reheat it increases the flavour.

Ingredients for the Curry. For the Spice Paste

2oz ghee
2 onions finely sliced 1 tablespoon ground coriander
3lb chicken jointed 1 teaspoon whole cumin seeds, freshly
2 ½ fl oz water ½ teaspoon ground fenugreek
1 dessert spoon coconut cream ½ teaspoon ground turmeric
Softened in 2 tablespoon water 1 teaspoon chilli powder
2 tomatoes skinned and chopped 1 clove of garlic, crushed with salt
(I use tomato frito) ½ teaspoon ground ginger
1 teaspoon salt ½ teaspoon garam masala
5 tablespoons of tamarind
Or 1 tablespoon of redcurrant jelly
Mixed with the juice of 1 lemon
2 1/2 fl oz water
1 tablespoon ground almond

Method:- Mix all spices to a paste with a little water. Melt the ghee or butter in a large pan and fry the onions until brown. Stir in the spice paste and fry very gently for 2 minutes. Add chicken pieces and cook for 3-4 minutes, turning them over once during this time. Pour in the water and coconut mixture and add the tomatoes and salt. Cover and cook gently until the chicken is tender, about 30-40 minutes. Add tamarind or redcurrant jelly, juice and water if using. Mix the ground almonds and stir them into the curry. Remove lid and reduce liquid, if necessary and check seasoning. Serve with fried rice.