From Wally comes this excellent dish that will leave the curtains smelling of curry days after.
(You know it's the real deal when you use curry leaves, cardamom pods, fennel and ghee.) (Peter)

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Ridgy-didge Chicken Curry

Wal's notes: Here is the chicken curry recipe which we all love. We cook it in a heavy cast iron chasseur-style pot. I would use more chicken (I currently use 12 pieces) but the current pot we have is too small. This pot can start on the cooktop, then go in the oven.

Ingredients

1.5kg chicken thigh cutlets (I use about 2 kgs and cut off excessive fat)
2 tbsp ghee or vegetable oil (I use olive oil)
1/4 tsp fenugreek seeds
10 curry leaves
2 large onions, finely chopped (we use leek, as Tom fears onion)
4-5 cloves garlic, finely chopped
2 tsp fresh ginger, finely grated
1 tsp turmeric powder
1 tsp chilli powder (I use fresh chilli, maybe in addition)
1 tbsp ground coriander
1/2 tsp ground fennel
1 tsp cumin
2 tsp paprika
2 tsp salt
2 tbsp vinegar
2 tomatoes, peeled and chopped (I use a full 400 gram can)
6 cardamom pods

Method

1. Heat ghee and fry fenugreek and curry leaves until they start to brown.

In this making of the dish, I (Peter) used real ghee and a whole 5 pound chicken - jointed - and I doubled the ingredients.

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2. Add onions, garlic and ginger and fry gently until onions are quite soft and transparent.

3. Add turmeric, chilli, coriander, cumin, fennel, paprika, salt and vinegar and stir well.

4. Add tomatoes and whole spices.

5. Add chicken and stir over medium heat until chicken is thoroughly coated with spices.

6. Cook, covered, over low heat for 40 to 50 minutes.

(I cook for about 2 hours in the oven, at 150 deg C. I also make sure all chicken is covered, so i may top up with a little home-made stock.  I also may cover with foil, so i don’t lose too much in evaporation in oven.)

7.  I add chopped coriander leaves when all the cooking is done.

8. Serve with cardamom spiced pilaf, naan bread, Indian spiced baked cauliflower.

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