Serves 4

8 chicken thighs

2 onions, sliced

2 garlic cloves, minced

400g tin diced tomatoes

270ml tin coconut cream

Spices, all available from your local supermarket

·      1 tsp fresh ginger, minced or grated

·      ¼ tsp fenugreek

·      10 curry leaves

·      1 tsp turmeric

·      1 tsp ground cumin

·      1 tbs ground coriander

·      1 tsp paprika

·      1 tsp ground chilli

1.     In a large saucepan with a lid, heat the oil and fry the onion, garlic and ginger over medium heat until softened, but not browned.  Add the fenugreek, curry leaves, turmeric, cumin, coriander, paprika and chilli and cook for 1 minute or until you can smell the aromas.

2.     Add the chicken pieces and gently fry, turning on each side. Add the tomatoes, cover with a lid and cook for 30-40 minutes or until the chicken is almost falling off the bone.

3.     Add the coconut cream and stir to combine. Cook for another 10 minutes. Season with salt and pepper.

Serve with steamed rice & a stubby of icy cold XXXX Gold