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Mix the chicken legs with the turmeric so that the legs are evenly coated with the turmeric. Set aside.
Place the cumin, coriander seeds, fennel seeds, cinnamon stick, peppercorns and chillies in a frying pan and toast over medium high heat until warm and fragrant. Be careful not to burn them.
Using a spice grinder or pestle and mortar, grind all of these spices except for the chillies into a powder.
Place the garlic, ginger and toasted red chillies in a small food processor and blend with a little water into a paste. Set aside.
Now blend the onion and tomato together to form another paste.
Heat the oil in a large pan or wok. When bubbles begin to form, add the mustard seeds. When the seeds begin to pop, toss in the curry leaves.
Let these sizzle for about 30 seconds and then stir in the garlic, ginger and chilli paste.
Fry, stirring continuously until oil begins to form on top and then pour in the onion/tomato paste mixture.
Fry all this for about a minute and then add the chicken legs and the spice masala you made.
If using block coconut, stir this in with most of the chopped coriander.
Allow to simmer for about 15 minutes until the sauce thickens and the chicken is cooked through.
Check for seasoning and add salt to taste and serve with plain white rice.