This is what I served for dinner last night. Recipe from the Woman's Day Curry-Lovers' Cookbook, page 42.

Ingredients:

• size 15 chicken [1]


• 3 tablespoons ghee


• 2 teaspoons ground cumin


• 2 teaspoons ground coriander


• 2 whole cloves


• 1 teaspoon freshly ground black pepper


• 1 teaspoon paprika


• 1 teaspoon turmeric


• 1/2 teaspoon ground nutmeg


• 3 cloves garlic, chopped


• 2 onions, chopped


• 1 tablespoon tomato paste


• 1 cup thick coconut milk [2]


• 1 cup chicken stock [2]


• 1/4 cup desiccated coconut

Method:

1. Cut chicken into serving pieces, pat dry with absorbent paper.


2. Heat ghee in large frying pan, add chicken and fry until golden brown, about 6 - 8 minutes. Remove from pan and drain on absorbent paper.


3. Add spices, garlic and onion and fry until onion has softened, about 6 - 8 minutes.


4. Stir in tomato paste and cook for 1 minute.


5. Add chicken, coconut milk, stock and desiccated coconut, mix well and bring to the boil.


6. Cover pan with a lid, lower heat and simmer for 40 minutes or until chicken is almost tender.


7. Remove lid from pan and simmer for a further 10 minutes or until sauce is thick and dry.

Serves 4 - 6. Serve with rice.
All measures are Australian metric measures - 1 cup = 250mL; 1 tablespoon = 20 mL; 1 teaspoon = 5mL

[1] Can substitute 1.5kg chicken pieces, or 1kg chicken thigh or breast fillets.
[2] Alternatively, substitute in 1 teaspoon chicken stock powder, and 1 425g can coconut milk.