Cut chicken into 3 cm cubes, slice onion, tear curry leaves, and dry-toast cumin, coriander and cinnamon for two minutes before grinding coarsely.

Ingredients

• 800 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 400 gNuts, coconut milk, raw (liquid expressed from grated meat and water)
• 220 gOnions, raw
• 25 gOil, mustard
• 4 gBasil, fresh
• 3 gSpices, cinnamon, ground
• 5 gSpices, cumin seed
• 8 gSpices, coriander seed
• 5 gSpices, turmeric, ground
• 4 gSpices, pepper, red or cayenne
• 8 gSalt, table

Method

1. Cut chicken into 3 cm cubes, slice onion, tear curry leaves, and dry-toast cumin, coriander and cinnamon for two minutes before grinding coarsely.
2. Warm mustard oil in a pot and fry onion slowly for eight minutes until deep golden.
3. Add curry leaves, toasted spices, turmeric and chilli and stir for one minute until fragrant.
4. Stir in chicken, coconut milk and salt. Cover and braise gently 30 minutes until sauce thickens and chicken reaches 74 °C.