Serves: 4

2 tbs sunflower (or other neutral) oil or ghee
6 skinless and boneless chicken thighs, cut into 3-4cm pieces
1 onion, chopped
1 bunch coriander, stalks chopped, leaves reserved to serve
1 handful curry leaves
1 cinnamon quill
4 garlic cloves, finely chopped or grated
1 tbs finely chopped or grated ginger
2 tbs tomato paste
400g can chopped tomatoes
600-700g potatoes, peeled and chopped into 3cm chunks
2 tsp caster sugar
Thick Yoghurt to serve

Masala: Makes about ¾ cup
2 tbs coriander seeds, smoked paprika
1 tbs each cumin seeds, fennel seeds, fenugreek, black peppercorns, mustard seeds, turmeric
2 tsp ground cardamom or whole seeds, ground chilli
1 tsp ground cloves
1 handful (about 10-12) fresh curry leaves

Serve with flaky roti

For the Masala – which I hope youre making - place all the whole spices and the curry leaves in a frypan and roast gently until they start to dance around the pan and become fragrant. Be careful not to burn them though, as soon as they start to smell good, theyre done! Place into a mortar and pestle or spice grinder with the crushed spices and bash until finely ground. Keep in an airtight container. If you’re not making it, use 1 tbs curry powder and 1 tbs garam masala to make the curry below. 

Now for the curry, heat the oil in a deep frypan or a saucepan over medium high heat. Season the chicken then add half to the pan and brown well. Remove from the pan and brown the second half, adding a little oil if needed. Remember, browning the chicken here will result in more flavour in the sauce – don’t be shy, and move the chicken around a lot, let it brown without too much stirring. Remove the second batch and add a little more oil or ghee to the pan, reducing heat to medium. Add the onion, coriander stalks, curry leaves and cinnamon quill, season with salt and cook for 3-4 minutes until softened then add the ginger and garlic and cook for a further 1 minute until fragrant. Add 2 tablespoons of your Masala and cook for another minute until the kitchen smells of beautiful curry. Add the tomato paste and cook out for a minute then the can of tomatoes then top the empty can up with water and add to the pan too along with the potatoes and sugar. The sugar is going to help balance the acidity of the curry, it wont make it sweet dont worry.  Return the browned chicken to the pan with any resting juices then stir to combine. Season again then cover with a lid, reduce heat to medium low and cook for 25 minutes or until potatoes are very tender and chicken is cooked through. Season to taste.