INGREDIENTS (serves 4 people)
- 2 heaped tsp of cumin seeds
- 2 heaped tsp of coriander seeds
- 1 heaped tsp of fennel seeds
- 2 tsp of ground turmeric
- 2 tsp of ground fenugreek
- 1 large onion, roughly chopped
- 2 small green chillies and a large red chilli, chopped
- 3 large garlic cloves, roughly chopped
- 1 thumb-sized piece of fresh ginger, roughly chopped
- Sunflower oil
- 4 chicken legs (thighs and drumsticks), skin on
- 1 large aubergine, chopped in bite-size pieces
- 400 gr tin of chopped tomatoes (I like Waitrose Organic, they taste like fresh Italian tomatoes to me!)
- 400 ml tin of coconut milk
- Salt & pepper
Tip off the excess chicken fat from the pan and add a little fresh oil; add the spices to the pan, fry them for a minute, then follow with the onion paste. Let the paste colour but not burn, use a gentle heat for this; you will need to stir it frequently and add a little water if it is sticking.
Next, add the tomatoes and coconut milk to the pan, mixing them well together, followed by the chopped aubergine.
Season with salt and pepper, then snuggle in your chicken pieces. Don't cover them completely with the sauce, otherwise the skin won't crisp up.
Let them cook uncovered for 40 minutes in a pre-heated oven at 180°C; then baste the chicken with the sauce until it's covered completely and let it cook for a further 20 minutes. Serve with steamed basmati rice and/or home made naan bread to mop up the lovely sauce.