I love chicken curry on the bone, but unfortunately you rarely see it in Indian restaurants these days. I remember when I first moved to London, most restaurants offered chicken curry on the bone – the flavour is just so much better.
2 chicken legs, jointed
20g clarified butter or ghee
tsp cumin seeds
1tsp cumin powder
The black seeds from 4 cardamom pods
A pinch of saffron strands
A small 1cm-piece of cinnamon stick
A good pinch of curry leaves
tsp fenugreek seeds
tsp mustard seeds
1 large onion, peeled and finely chopped
3 cloves of garlic, crushed
20g root ginger, scraped and grated
1 small chilli, finely chopped
1tsp tomato purée
1ltr chicken stock
2tbsp chopped coriander
2 servings basmati rice, cooked
Season the chicken pieces. Heat the ghee in a heavy-based pan and fry all of the spices with the onions, garlic, ginger and chilli for a couple of minutes to release the flavours. Put in the chicken and the tomato purée, and cook for a further 5 minutes, stirring all the time.
Pour in the stock and simmer gently for 45 minutes. Add the coriander and re-season if necessary. Serve with the rice.