3-4 dry red chilies, seeds removed
250g/9oz dessicated coconut
5g curry leaves
5g curry leaves, chopped
10g curry leaves
20g/¾oz garlic (about 3-4 garlic cloves), chopped
1 lemon, juice only
4 tbsp mustard cress
75g/2¾oz onion (about 1 small onion), chopped
150g/5½oz onion (about 1 large onion), sliced
100ml/3½fl oz coconut milk
2-3 green cardamom pods
½ tbsp chilli powder (optional)
1cm/½in cinnamon stick
30g/1oz coriander seeds
15g/½oz cumin seeds
2 tsp crushed fennel seeds
250g/9oz white flour
2 tsp mustard seeds
5g black peppercorns
salt, to taste
salt
50ml/2fl oz vegetable oil
50g/1¾oz clarified butter (ghee)
600g/1lb 5oz chicken thigh, cut into 5cm/2in cubes