g fresh or frozen coconut flesh, chopped or grated
g blanched almonds, roughly chopped
5 tsp white poppy seeds
For the masala
2 medium onions, roughly chopped
g ghee or vegetable oil
1 tsp salt
3cm piece of cinnamon stick
6 green cardamon pods, lightly bruised with a rolling pin
1/2 – 3/4 tsp Kashmiri chilli powder
ml water
g thick Greek-style yogurt mixed with 125ml water
3 black cardamom pods, seeds only, finely ground
2 tbsp raisins, soaked in 4 tbsp boiling water for about 10 minutes, drained
Method
1
Step 1
For the coconut paste, blend the coconut, almonds and poppy seeds together in a mini food processor to a paste, adding enough hot water to give a silken texture.
2
Step 2
For the masala, blend the onions in a mini food processor to a paste, adding a splash of water if needed.
3
Step 3
Heat the ghee in a sturdy, deep-sided pan over a medium heat, add the cloves, green cardamom and cinnamon stick and fry for 30 seconds.
4
Step 4
Stir in the onion paste and salt and fry for 10 minutes until any liquid has evaporated and the onions are softened and translucent, but not coloured.
5
Step 5
Stir in the chilli powder, then add the chicken pieces to the pan and fry for 10 minutes to brown slightly. Add the water and coconut paste, bring to a simmer and cook for a further 10 minutes.
6
Step 6
Take the pan off the heat, stir in the yogurt mixture, then return to a gentle heat and bring to a simmer. Cook, uncovered, for 30 minutes, adding a little water if it starts to stick, until the chicken is cooked through and the masala thick and rich.
7
Step 7
Stir in the ground black cardamom, scatter with raisins and serve.
Ingredients
1500 g chicken, jointed into 8 pieces,
125 g fresh or frozen coconut flesh, chopped or grated
50 g blanched almonds, roughly chopped
5 tsp white poppy seeds
2 medium onions, roughly chopped
50 g ghee or vegetable oil
1 tsp salt
3cm piece of cinnamon stick
6 green cardamon pods, lightly bruised with a rolling pin
1/2 – 3/4 tsp Kashmiri chilli powder
200 ml water
125 g thick Greek-style yogurt mixed with 125ml water
3 black cardamom pods, seeds only, finely ground
2 tbsp raisins, soaked in 4 tbsp boiling water for about 10 minutes, drained