Chicken curry

Method

1. For the spice mix: toast the cumin, coriander, fenugreek, green cardamom, black cardamom and cloves in a dry frying pan until a toasted aroma is released. Add the ground spices and fry for a minute or two, taking care that the spices do not burn. Remove from the heat and either grind the spices to a powder in a spice grinder or with a pestle and mortar.

2. For the curry: put one-third of the spice mix in a small bowl and stir in a tablespoon of ghee or vegetable oil to make a paste. Rub the spice paste over the chicken in a shallow non-reactive bowl, cover and leave in the fridge to marinate for 1-2 days. Set aside the remaining spice mix, covered.

3. Preheat the oven to 160C/gas 2. Heat the ghee over a moderate flame in a heavy-based saucepan. Season the chicken with salt and pepper and add the meat to the pan, skin-side down. Fry until crisp. Turn the chicken over and cook until browned on the other side.

4. Remove the chicken from the pan and set it aside in a deep baking tray.

5. Add the onion, celery, garlic, chilli and ginger to the pan and fry over a low heat until softened, but not coloured. Add the reserved two-thirds of the spice mix and cook for a further 4 minutes.

6. Stir in the tomato purée, chopped tomatoes, coconut milk and chicken stock. Bring to the boil, then reduce the heat and simmer for 10 minutes.

7. Remove the sauce from the heat, leave to cool slightly, then blend with a hand-blender until roughly puréed and not completely smooth. Taste and add salt and pepper if necessary. Stir in the lemon juice and pour the sauce over the chicken.

8. Cook the chicken in the oven for about 1 hour, until the meat is tender and easily falls away from the bone. Sprinkle over the coriander and serve the curry with pilau rice, naan bread and raita.