Baked Chicken Curry

'Adapted  from ‘River Cottage Every Day’ by Hugh Fearnley-Whittingstall'

Ingredients:

2 heaped tsp coriander seeds

2 heaped tsp cumin seeds

2 tsp ground fenugreek

2 tsp fennel seeds

2 tsp ground turmeric

1 roughly chopped large green chillis

1 roughly chopped large onion

3 cloves of garlic, roughly chopped

2” (5 cm) chopped pieces of ginger

1 chicken, cut into 6 pieces or chicken pieces equivalent

400 g  (14 oz) tin tomatoes

Salt and freshly ground black pepper

400 ml tin of coconut milk

Preparation:

For best results, toast the coriander, fennel seeds and cumin in a frying pan, then take the whole spice and grind to a rough powder

Mix with the fenugreek and turmeric

Now blend the garlic, chilli and onion in a blender or food processor until course

Now heat 2 tablespoons of the oil set aside in a large frying pan over a medium/high heat

Add half of the chicken pieces, making sure they’re seasoned well

Brown them all over until they’re a good colour

Repeat the process; then add all the chicken pieces to a large roasting dish

Reduce the heat on the frying pan then add the spice mix and onion paste

Keep stirring until the paste is soft and reduced in volume

If the chicken pieces are sticking add more oil

Put the coconut milk and tomato into the food processor and blend

Add the salt and pepper then pour the source over all the chicken pieces and make sure all the pieces are coated

Finally place in a preheated oven 180°C/Gas Mark 4, bake for about 1 hour or until tender