Ingredients

Method

Heat the oil till very hot, add the mustard seeds and cinnamon. As soon as the mustard seeds start to pop - a few seconds - add the chicken pieces and brown them well on a high heat.
Remove to a bowl with a slotted spoon.

Into the same hot oil, put in the chopped onions and fry till golden brown.

While the onions fry, dry roast the coriander, fenugreek and pepper in the small frying pan till aromatic. Cool then crush in coffee grinder.

Make a paste with the garlic and ginger. When the onions are done, add this paste, turmeric and chilli powder. Fry till you lose the raw smell, then add the tomatoes and fry till soft.

Return the chicken to the pan now, giving it a good stir to incorporate all the masala. Add the dry roasted ground spices from the coffee grinder, salt, lemon juice and a cup of hot water.
Simmer till the chicken is cooked. Turn off the heat.

Add the coconut milk/ passata and green chillies, stir well but gently.
Serve hot.

* Be careful with the green chillies when you serve! * Heat gently to serve, do not boil rapidly or the coconut will lose all its aroma. * Best served with Rice and a veggie accompaniment.