1 - Heat the oil in a pan, add 2 teaspoons of mustard seeds once it's hot
2 - Once they pop, add a teaspoon of fenugreek seeds, the chillies (deseeded and thinly sliced), a handfull of curry leaves and the ginger (grated)
3 - In a blender, whizz up the onions (or just slice them up) and add them to the pan. Cook for 5 mins
4 - Add 1 teaspoon of chilli powder and 1 of tumeric
5 - Blend the tomatoes (or cut them up finley) and add them to the pan
6 - Add 2 wineglasses full of water and coconut milk
7 - Simmer for 5 mins until it's about as thick as cream
8 - Fry the chicken (cut into strips) with a tablespoon of crushed corriander seeds until lightly coloured
9 - Add the chicken to the sauce and simmer for 10 mins
10 - Serve with rice or whatever else you fancy
If any is left over, save it and have reheated curry the next day.
Beautiful with a few bottles of Tiger or Cobra beer!
Tastes amazing in a sandwich.