Kadai Chicken with Peppers and Whole Spices

• 2 tsp Coriander seeds
• 1 ½ tsp Cumin seeds
• 3 pieces Dried red chili
• 2 tbsp Ghee
• 5 cloves Garlic
• 20 g Ginger root, peeled
• 450 g Tomato, ripe
• 1 ¼ tsp Fine sea salt
• 550 g Chicken thighs, boneless, skinless
• 2 medium Red pepper
• 25 g Fresh fenugreek leaves
• 20 g Fresh coriander

1. Heat a dry wok or large frying pan over medium heat. Toast the coriander seeds, cumin seeds and dried red chilli for 1 to 2 minutes, shaking the pan, until fragrant and slightly darkened. Tip into a spice grinder (or mortar) and grind to a coarse powder.
2. Return the pan to medium-high heat and melt the ghee. Finely grate the ginger and crush the garlic, then cook for 30 to 60 seconds until aromatic. Add the ground spices and stir for 20 seconds to bloom them.
3. Roughly chop the tomatoes and add them to the pan with the fine sea salt. Reduce to medium and simmer, stirring often, for 10 to 12 minutes until the tomatoes break down and the masala looks thicker and glossy. If it catches, add a splash of water and scrape the base of the pan.
4. Cut the chicken thighs into bite-sized pieces and stir them into the masala. Cover and simmer for 10 to 12 minutes, stirring once or twice, until the chicken is cooked through and the sauce clings to it. Taste and adjust with a pinch more salt if needed.
5. Cut the red pepper into chunky pieces and add to the pan. Cook uncovered for 5 to 7 minutes until the peppers are tender but still have a little bite and the sauce has reduced slightly. Crush the fresh fenugreek leaves between your palms, stir in, then take off the heat.
6. Roughly chop the fresh coriander and scatter over the top. Rest for 2 minutes so the flavours settle, then serve hot.

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