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Cut chicken into pieces and mix with items B – E in large bowl and set aside. Boning the larger pieces such as the thighs and drumsticks is desirable. Reserve the carcass for stock.
A - 1 chicken, cut into pieces
B - 1 tablespoon vinegar
C - 2 teaspoons salt
D - 1 stalk lemon grass in inch lengths, bruised
E - 2 bay leaves
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| Step Two |  |
Lightly roast items F and G in a frying pan, then grind, then add to items H – J.
F - 1 tablespoon whole coriander
G - 1 teaspoon whole cumin
H - 2 tablespoons sesame seeds
I - 1 tablespoon turmeric
J - 8 dried chillies, or 1 teaspoon chilli powder
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| Step Three | |
In a big pot, heat ghee (item K), then fry items L - Q. When onion is soft, stir in results of step two (items F - J).
K - 3 tablespoons ghee
L - 1 large onion finely sliced
M - 2 cloves garlic sliced
N - 3 green chillies split
O - 1 oz green ginger shredded
P - 1 small stick of cinnamon, broken up
Q - half teaspoon fenugreek and some curry leaves
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| Step Four | |
In a separate pan, heat oil, then fry chicken mixture (step one) until brown. Drain off oil, and fold into spices in main pot.
R - half cup olive or peanut oil
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| Step Five | |
Add thin coconut milk (item S) and simmer until tender. Then add thick coconut milk and lime juice (T and U), simmer a few minutes, check salt to taste, then serve.
S - 3 cups thin coconut milk
T - 1 cup thick coconut milk
U - juice of half a lime
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