Ingredients
For the curry
½ tsp ground turmeric
2 tbsp Greek-style yoghurt, lightly whisked
800g chicken legs and thighs, skin removed
3 tbsp vegetable oil
2 green bird's-eye chillies, slit lengthways
1 onion thinly sliced
2 tomatoes blended
100ml thick coconut milk
chopped fresh coriander, to garnish
salt and freshly ground black pepper
For the curry paste
1 tbsp vegetable oil
2.5cm piece fresh root ginger, roughly chopped
8 garlic cloves, roughly chopped
1 tbsp coriander seeds
4 dried mild red chillies
2 heaped tsp fennel seeds
½ tsp black peppercorns
4cm piece cassia bark or 1/4 tsp cinnamon powder
5 green cardamom pods, seeds only
Method
For the curry, put the turmeric, yoghurt and a pinch of salt in a bowl and mix well. Add the chicken pieces and leave to marinate for an hour.
Meanwhile, make the curry paste.
Place a frying pan over a low heat and add the oil, followed by the ginger and garlic. Fry for about a minute, then add the remaining paste ingredients and fry for 5–6 minutes, or until lightly coloured. Leave to cool, then transfer to a blender, add 3–5 tablespoons water and blend to a fine paste. Set aside.
To finish the curry, place a heavy-based, non-stick pan over a medium heat and add the vegetable oil. When hot, add the chillies and let them sizzle for about 10 seconds. Add the onion and a pinch of salt and fry for 10–12 minutes, or until browned. Stir in the blended tomatoes and cook for 3 minutes.
Add the spice paste and fry for 4–5 minutes, stirring well, until the sauce thickens slightly. Increase the heat and add the marinated chicken pieces, stirring well to coat them with spice paste. Fry for 4 minutes, or until lightly coloured.
Add 100ml water and season with salt and pepper. Cover with a lid and simmer for 25 minutes, or until the chicken is cooked through.
Add the coconut milk, stir well and simmer for a further 4–7 minutes, or until the sauce is slightly thickened.
To serve, garnish the curry with coriander.