Chicken curry
Toast 2 teaspoons cumin seeds, 2 tsp coriander seeds, 1 tsp fennel seeds. When fragrant, grind together in a mortar and add 2 tsp each of turmeric and fenugreek (or simply curry powder).
Make a paste in the blender with 1 onion, 3 garlic cloves, 1 green chili (without the seeds), and a 3 cm piece of ginger.
Brown pieces of chicken (with skin) in a pan, making sure the skin browns nicely, then transfer to an over safe dish, skin up. Reduce the heat in the pan and add the spice mix, heating while turning for ~5 mns. Blend together one small can (400 gr) coconut oil and one of chopped tomatoes. Add to the spice mix, simmer for ~5 minutes then pour over the chicken. Make sure there is not too much sauce on the chicken skin. Cook at 180 degrees for an hour. Pictures show the before and after in the oven
Make a paste in the blender with 1 onion, 3 garlic cloves, 1 green chili (without the seeds), and a 3 cm piece of ginger.Brown pieces of chicken (with skin) in a pan, making sure the skin browns nicely, then transfer to an over safe dish, skin up. Reduce the heat in the pan and add the spice mix, heating while turning for ~5 mns. Blend together one small can (400 gr) coconut oil and one of chopped tomatoes. Add to the spice mix, simmer for ~5 minutes then pour over the chicken. Make sure there is not too much sauce on the chicken skin. Cook at 180 degrees for an hour. Pictures show the before and after in the oven
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