1 tablespoon ground fenugreek
1 tablespoon ground fennel
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cinnamon
3 or 4 cardamon pods remove seeds and discard skins
Teaspoon dried chillies
Small piece fresh ginger
2 medium sized onions
1 tablespoon lemon juice
2 tablespoons sunflower oil
Salt and pepper
Chicken portions, skinned (may be breast, thighs, or diced)
As an alternative to ground spices seeds of the above ingredients makes a much more aromatic curry. They will need toasting lightly in a pan and then grinding together in a pestle and mortar or processing in the small bowl of a food processor. Otherwise stick with the ready ground versions for convenience.
Combine the ingredients with enough oil to make a paste and rub into the chicken or alternative meat.
Leave for 15 minutes for the flavours to develop.
Cook in the oven at 180ºC Gas Mark 4 for 30 minutes or until cooked.
Serve with long grain Basmati rice with an option of natural yogurt.