2 tbsp vegetable oil
¼ tsp fenugreek seeds
2 onions, finely chopped
5 garlic cloves, finely chopped
1 tbsp finely grated ginger
1 tsp turmeric
1 tsp chilli powder (more or less to taste)
1 tbsp ground coriander
½ tsp ground fennel seeds
1 tsp ground cumin
2 tsp sweet paprika
2 tbsp white vinegar
1 x 400g tin whole tomatoes
6 cardamom pods, crushed
1 cinnamon stick
2 lemongrass stalks, bruised
1.5kg chicken thigh pieces (on the bone if possible)
1 cup coconut milk
fresh coriander (cilantro) leaves to serve
sea salt
Heat the vegetable oil in a heavy-based saucepan over medium-high heat. Add the fenugreek seeds and cook for a minute until fragrant. Then add the onions, garlic and ginger and cook, stirring every so often for 10 minutes or until the onions are soft but not coloured.
Add the turmeric, chilli powder, coriander, fennel seeds, cumin and paprika. Cook, stirring, for half a minute. Stir through the vinegar. Add the chicken and toss to coat in the spices. Season with 2 pinches of sea salt.
Add the tomatoes, cardamom, cinnamon and lemongrass. Use a spoon to break up the tomatoes. Add the chicken pieces. Cover and simmer for 20 minutes.
Remove the lid and stir through the coconut milk. Simmer uncovered for another 45 minutes or until the chicken is tender and almost falling off the bone. Taste and season with extra salt. Serve topped with fresh coriander leaves.
Notes:
– Recipe adapted from Charmain Solomon’s The Complete Asian Cookbook.
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