INGREDIENTS:

6 Chicken Drumsticks
1 cup coconut milk
Quarter of an onion finely chopped
1 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
6 Bay leaves
1 teaspoon Garam Massalla
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
1 tablespoon whole fenugreek seeds

DIRECTIONS:

Toast the whole seeds under a hot grill for 1 minute. Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the coconut milk and bay leaves and simmer for 20 minutes or until the chicken is cooked, stirring occasionaly. If needed add more coconut milk to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute.

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