2 green chillies, halved lengthways (optional)
1 green chilli, finely chopped and seeds removed, if preferred
100g/3½oz fresh or frozen grated coconut
25g/1oz fresh curry leaves or 10g dried curry leaves
12–15 curry leaves
8–10 curry leaves, finely chopped
10g fenugreek seeds
2 tbsp garlic paste
2 tbsp ginger paste
2 lemongrass sticks
15²µ/½´Ç³ú fresh pandan leaves or 5g dried pandan leaves
10cm/4in piece pandan leaf
250g/9oz red onion (approximately 1 large onion), sliced
½ red onion, finely chopped
150²µ/5½´Ç³ú ripe tomato (approximately 1 large tomato), sliced
50²µ/1¾´Ç³ú basmati rice
150ml/5fl oz chicken stock
250ml/9fl oz coconut milk
250g/9oz plain flour
15²µ/½´Ç³ú black peppercorns
25g/1oz green cardamom seeds
5 green cardamom pods
1 tbsp chilli powder
50²µ/1¾´Ç³ú cinnamon sticks or broken pieces
9³¦³¾/3½¾±²Ô cinnamon stick
5g cloves
4 cloves
4 tbsp coconut oil
1 tbsp coconut oil
coconut oil or butter and freshly grated coconut, to garnish
150²µ/5½´Ç³ú coriander seeds
75²µ/2¾´Ç³ú cumin seeds
50²µ/1¾´Ç³ú fennel seeds
2 tsp salt
1 tsp sea salt
1 tsp ground turmeric
1kg/2lb 4oz bone-in chicken thighs or drumsticks, skin removed and meat cut into 8–10cm/3¼in–4in pieces (or boneless thighs if preferred but the curry won't be as flavourful)