Ingredients

• 3 lbs skinless chicken thighs
• 10 curry leaves
• 2 onions, diced
• 2 teaspoons garlic, crushed
• 2 teaspoons gingerroot, fresh grated
• 2 tablespoons oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 tablespoon ground coriander
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 2 tablespoons white vinegar
• 2 tomatoes, diced
• 6 cardamom pods, cracked open
• 2 slices lemon rind
• 1 cinnamon stick, small
• 1/2 cup coconut milk

Instructions

1. Heat oil in large saucepan and fry curry leaves until they start to turn colour.

2. Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.

3. Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.

4. Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.

5. Add the coconut milk or even a small amount of cream if coconut milk is not available.

6. Stir through and thicken if necessary.

7. Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.

8. This dish freezes well.