Ingredients

Method

Spices

• 1.5 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1.5 tsp fennel seeds
• 1/2 tsp fenugreek seeds
• 1/4 tsp whole cloves
• 1/4 tsp cardamom seeds
• 1/2 tsp peppercorns
• 2 star anise points
• 1 bay leaf
• 1 tsp paprika
• 1/4 tsp cayenne powder
• 1/4 tsp cinnamon powder
• 1/2 tsp ground fenugreek leaves

1. Toast the coriander, cumin, fennel, fenugreek, cloves, cardamom, peppercorns, star anise, and bay leaf, then grind them to a powder.

2. Add the paprika, cayenne, cinnamon, and fenugreek leaves to the toasted spices^[1], and set the mixture aside for later.

Gravy

Note

This will make enough gravy for two batches of curry. Freeze one for later!

• 1/2 cup oil
• 1 lb onion, sliced
• 1 green bell pepper, sliced
• 2 Tbsp garlic paste
• 1 Tbsp ginger paste
• 2 Tbsp tomato paste
• 2 cups chicken stock or water

3. Fry the onions with the oil in a large pot until the onions are soft (about 15 minutes).

4. Add the green bell pepper and continue to fry until the onions are starting to caramelize (about 15 minutes more).

5. Add the garlic paste, ginger paste, tomato paste, and the spices^[2], and fry for a few minutes more. (If the mixture is too dry, add more oil.)

6. Add the chicken stock and simmer for 20 minutes, then remove from the heat and blend until smooth. Return to the heat and simmer gently for another 15 minutes.

Rice

• some kind of rice

7. Make rice! (this is just a reminder)

Curry

• 1/4 cup oil (chicken fat or ghee)
• 6 green cardamom pods
• 6 cloves
• 1/2 tsp cumin seeds
• 2 Tbsp golden raisins
• 2 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp turmeric powder
• 1/2 tsp table salt
• 1 Tbsp lemon juice
• 1.5 lb cooked dark-meat chicken
• 1/2 tsp ground fenugreek leaves
• 1/4 cup heavy cream
• chopped cilantro

8. In the oil, fry the cardamom, cloves, and cumin briefly.

9. Add the raisins, garlic, ginger, and turmeric, and fry for a minute more.

10. Add the salt, lemon juice, chicken, fenugreek leaves, and 3 cups of the gravy^[6], and fry for 10 minutes.

11. Remove from the heat, add the cream, taste, and adjust seasoning as needed.

12. Serve with rice and garnish with the cilantro.