Ingredients

Method

Start by heating the oil in the large pan till very hot, then put in the mustard seeds and the cinnamon. As soon as the mustard seeds start to pop - just a few seconds - put in the chicken pieces and brown these. Remove to a bowl with a slotted spoon.

In the same oil, put in the chopped onions and fry till golden brown. Turn the heat to low while they fry so they don't overcook.

While the onions are browning, dry roast the coriander seeds, fenugreek seeds and peppercorns til they are slightly brown and smell roasted, in the small frying pan. Cool them a little, then crush in the coffee grinder and set aside.

When the onions are ready, add the garlic, ginger and turmeric. Fry for a few minutes till they lose their raw smell, then add the chopped tomatoes and fry till soft ( you will need to have turned the heat up as you add the ginger and garlic).

Return the chicken to the pan now, give it a good stir to incorporate all the masala, then add the roasted spices, salt, lemon juice and the thin cream from the can of coconut milk, keeping aside the thick cream for later. Bring to a boil. You may need to add a half cup or so of water, depending on how much liquid the chicken releases, as it comes up to the boil. Simmer for half an hour, stirring occasionally.

Now add the thick cream from the can of coconut milk and the green chillies, allowing these to warm through. Do be careful with the chillies when you serve! This is best served with plain rice and perhaps stir fried green beans or some other vegetable of your choice.