27 December 2012,22:43 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the fat in a large frying pan. Add the onions and fry over a medium heat for about 3-5 minutes or until they are softened and golden.
  • Stir in the garlic, turmeric ground coriander and ground cumin, cook, stirring for a further 2-3 minutes.
  • Add the coriander and green chillies paste to the pan, reduce the heat to low and cook, stirring constantly for a further 5-7 minutes.
  • Add the chicken pieces to the pan, turning them in the spice mixture to coat them evenly.
  • Add the stock with coconut milk and a little salt. Bring to the boil, then reduce the heat.
  • Cover and simmer, stirring and turning the chicken occasionally, for about 40-45 minutes or until the juices run clear.
  • Stir in the lemon juice; taste and adjust seasoning with salt.
  • Transfer the cooked chicken pieces to a warmed serving dish and keep them warm.
  • Boil the curry sauce for further 5 minutes or until it thickens. Pour it over the chicken and serve with boiled rice, if liked and garnish with coriander and diced chilli.


  • 1.5 grams chicken, jointed into 8 pieces
  • 250 ml coconut milk
  • 150 ml chicken stock
  • 150 grams onions, thinly sliced
  • 50 ml ghee or vegetable oil
  • 6-8 garlic cloves, chopped
  • 1 teaspoon turmeric
  • 1½ teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3 teaspoon lemon juice
  • Salt, to taste
  • Fresh coriander sprigs, to garnish
  • Yellow chilli, diced, to garnish
  • Boiled rice, to serve

Ground to paste

  • 50 grams fresh coriander leaves
  • 3-4 large green chillies, deseeded and chopped

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