Kukul Mass

• 8-10 chicken pieces (thighs and drumsticks - skin on)

Spice Mix

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel
• ½ tsp black peppercorns
• 1 tsp turmeric
• 2 tsp paprika (sweet)

Masala

• 3 tbsp coconut oil
• 4 cardamom pods, bruised
• 4 cloves
• 1 cassia bark
• 3 dried chillies
• 10-15 curry leaves
• 2 onions, finely chopped
• 4cm piece fresh ginger, grated
• 6 cloves garlic, finely chopped
• 2 birds eye chillies, chopped
• 1 tsp salt
• 1 tbsp kewra water (optional)
• 3 tomatoes finely chopped (optional)
• 200ml coconut milk
• 1 stem lemongrass, bruised

Garnish

• 1 tbsp coconut shavings or desiccated

Method

1. In a pan toast the cumin, coriander, fennel and black peppercorns. If you don’t like using whole spices you can also add the cardamom, cloves, and cassia at this stage rather then in step 4.
2. Grind everything in a spice grinder to a powder. Add turmeric and paprika to the ground spices and mix well to combine.
3. Sprinkle the spice mix over the chicken and set to one side.
4. Heat the coconut oil in a wide pan and add the cardamom pods, cloves, dried red chillies, cassia bark or just the curry leaves if you added the whole spices in step 1. Fry for a minute then add the diced onion and cook until golden.
5. Stir in the garlic, ginger and chopped chillies - cook for a few minutes. Let it catch a little on the bottom and then if you are using tomatoes you can add them now. Stir to break them down (I prefer this recipe without tomatoes).
6. Add the chicken to the pan and coated with the onions then sprinkle in 1 tsp salt and kewra water (if using).
7. Add the coconut milk, the bruised lemongrass, cover and cook on a low heat for 40–50 minutes.
8. Toast the coconut shavings until golden and sprinkle over the curry to serve.

Served with