INDIAN CHICKEN CURRY WITH COCONUT MILK
Gluten-free | Source of protein
SERVES 6
1.5kg chicken2 tablespoons olive oil (garlic-infused or plain)¼ teaspoon fenugreek seeds10 fresh curry leaves1 cup spring onions (scallions) (green top only), finely chopped2 teaspoons finely grated ginger½ teaspoon chilli flakes1 teaspoon ground turmeric1 tablespoon ground coriander1 teaspoon ground cumin½ teaspoon fennel seeds2 teaspoon paprika½ teaspoon salt or to taste2 tablespoons white wine vinegar2 medium-sized tomatoes (common/truss), finely chopped4 cardamon pods, bruised2 strips lemon rind (without white pith)200ml coconut milk (fat reduced or full fat)1 tablespoon lemon juice½ cup basil or coriander leaves
Chop the chicken into eight pieces, or ask a butcher to do it for you.
Heat the oil in a heavy-based pot or casserole over
