Ingredients

• 1 teaspoon coriander seeds
• 4 dried red chillies
• ½ teaspoon cumin seeds
• ½ turmeric powder
• 1 sprig curry leaves

• 3 red onions, chopped
• 3 garlic cloves
• 1 red capsicum, deseeded, chopped
• 3 tomatoes, deseeded, chopped
• 3cm piece ginger, peeled, chopped
• 1 green chilli, chopped
• 1 red chilli, chopped
• 3 sprigs coriander

• ½ cup Greek yoghurt
• ½ Lebanese cucumber, deseeded, grated
• ½ lemon, juiced
• ½ cup vegetable oil
• ½ teaspoon black mustard seeds
• ½ teaspoon fenugreek seeds
• 4-5 curry leaves
• 500g chicken breast, chopped
• 4 potatoes, large dice
• ½ cup full cream milk
• Pappadums, to serve
• Basmati rice, to serve
• Red chilli, to serve
• Coriander, to serve

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Method

Preparation: 10 minutes

Cooking: 65 minutes

1. For curry powder, place the coriander seeds, dried chillies, cumin seeds, turmeric powder and curry leaves in a frying pan, place over a medium heat and stir until fragrant. Remove from heat and cool. Transfer to a mortar and using the pestle pound to a powder.


2. For curry paste, place onion, garlic, capsicum, tomatoes, garlic, ginger, chillies and coriander in a blender, add a little cold tap water and blend until smooth. 


3. Heat oil in a frying pan over a medium heat, add the mustard seeds, fenugreek and curry leaves, cook for 1 minute, add the curry powder and paste, cover and let simmer until oil is released to the surface.


4. Add the chicken and potatoes and continue to simmer for 10 minutes. Stir in the milk and enough water to cover, simmer, uncovered for a further 8-10 minutes. Season with salt.

5. For raita, combine the yoghurt and cucumber in a bowl, add the lemon juice and season.


6. Spoon the curry into a serving bowl, serve with rice, pappadums and raita to the side.