Delish Coconut Chicken Curry.

A truly delicious curry - not too hot but extremely tasty - serves 4 - Can be made the day ahead and reheated gently in the oven or stove top. Make sure it stays in the fridge overnight. Serve with rice or Indian breads and side dishes.

4 tablespoons mustard oil or other oil or ghee.
2 medium onions - chopped.
small piece of ginger - peeled and chopped
3 cloves finely chopped garlic
8 chicken pieces - legs, drums or thighs - large pieces with the bone in, skinned
12 cardamom pods - smashed with the seeds extracted - husks discarded
1 teaspoon of cumin seeds
2 teaspoons of coriander seeds
1/2 teaspoon fenugreek seeds
1 teaspoon turmeric 
1 teaspoon salt
1 teaspoon chilli powder or cayenne pepper if chilli isn't tolerated
half a can of crushed tomatoes [ 200g ]
1 tablespoon tomato paste
finely grated zest of one lime [ or lemon ](optional, this will make it a little sour)
2 tablespoons of lime juice [ or lemon ]( optional, this will make it a little sour)
165 ml - 200 ml coconut cream

1. Fry onions, ginger and garlic in 2 tablespoons heated oil, gently for 15 minutes in a large frying pan.
2. In another pan with the other 2 spoons of heated oil brown the chicken all over, in batches. - Make sure it is slowly browned not burnt.
3. Put cardamom seeds, cumin and coriander seeds in a mortar and crush, add turmeric, fenugreek, salt and chilli or cayenne.- Fry gently for five minutes, stirring, - in the pan with the onion mixture.
4. Add tomatoes, paste and zest and juice. Bring to gentle boil - add coconut cream, stir, add chicken pieces.You need the bone-in chicken in order to give it the long cooking time to break down the tomatoes etc.
5. Cover pan with lid and cook gently for 45 minutes. Serve hot. Savour!