• 500 gm chicken thigh fillets
  • 1 large onion
  • 1 medium tomato
  • 10-12 curry leaves
  • 4 baby onions or small shallots
  • 4 new potatoes
  • 200gm reduced fat coconut milk (half tin)
  • 1 tsp fennel seeds
  • 4 black peppercorns
  • 2 green finger chillies
  • 4 tsp coriander powder
  • Half tsp chilli powder
  • Half tsp turmeric powder
  • Half tsp garam masala
  • 3 tbsp oil
  • Salt to taste


Chop the large onion finely, slice the tomato and cut the chicken into bite-sized pieces. In a medium pan, bring the oil to heat over a high flame.

When it’s hot, add the fennel seeds and peppercorns and as they splutter mix in the onion, ginger and garlic.

Fry this whole mixture for about five minutes until it starts going golden brown. Then chuck in all the spice powders apart from the garam masala.

Stir this vigorously for another five minutes and then mix in the chicken pieces.

Brown the chicken on all sides, add the tomatoes, chillies and new potatoes in.

Next pour in the coconut milk, lower the flame to a medium and let the chicken cook through.

In the meantime, peel the shallots or small onions. In a small pot, bring the remaining tablespoon of oil to heat on a high flame.

When it’s hot, fry the curry leaves and shallots for a few seconds and mix into the chicken curry.

To finish, stir in the garam masala and some salt to taste and simmer the curry for two minutes until oil floats to the top.

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