Chicken kaari

• 750g chicken
• 1 large onion
• 3 cloves garlic
• 1 tsp ground coriander
• 1 tsp cumin seed
• 1 tsp red chilli powder
• 1 cinnamon stick
• 1 stalk lemongrass
• 1 tbsp curry leaves
• 0 tsp tamarind paste
• 2 tbsps ghee
• 2 teacups thick coconut milk
• 1.5 teacups thin coconut milk
• 75g cashew nuts
• 25g roasted chana
• 3 potatoes
• 0 Handful coriander leaves

Step 1
Serve with plain rice, roti or bread.

Step 2
Heat oil or ghee in a deep pan and add the chopped onions and cinnamon.

Step 3
Blend all the chana, peanut & sesame seeds (or use ready made kaari masala) and the ground cashew nuts and almonds and fry till light brown.

Step 4
Add the chicken and mix well, then add the thin coconut milk.

Step 5
Cover the pan with a lid and cook for 10-15 minutes, or until meat is nearly done (if you want to include the potatoes, add the big pieces now).

Step 6
Add the ground coriander and cumin seeds.

Step 7
The chicken and potatoes should now be tender, so add the tamarind paste, sour curd or tamarind water to taste and the thick coconut milk.

Step 8
Cook until meat is done and the sauce is thick.

Step 9
Fry the curry leaves with the red curry powder in 1 tbsp veg oil for a few minutes, and add to the main pot.

Step 10
The oil should float on top a bit and this will give the dish extra flavour.

Step 11
Garnish with coriander leaves.

Step 12
Have the kaari with plain rice tempered with bay leaf, lemon grass, cinnamon, clove and cumin seed.