This is a wonderfully scented and warming dish, perfect for this harsh weather. The chicken is deliciously moist, literally falls off the bone.


  • 3 tablespoons of rapeseed oil
  • A chicken jointed into six (ask your friendly butcher to joint the chicken for you)
  • 1 teaspoon of cumin seeds
  • 2 teaspoons of coriander seeds
  • 2 teaspoons of mustard seeds
  • 3 red chillies
  • A knob of ginger – finely chopped or grated
  • 3 onions finely chopped
  • 2 garlic gloves finely chopped
  • Handful of curry leaves
  • 1 teaspoon of turmeric
  • 400g tin of good quality chopped tomatoes
  • 400g tin of coconut milk
  • Freshly ground salt and pepper
  • Steamed rice to serve
  • Fresh coriander


  1. Pre heat the oven to 150C. You will need an oven proof pot with a lid and non stick frying pan.
  2. Warm 2 tablespoons of oil in a non-stick frying pan and lightly brown the chicken on all sides, you may need to do this in a few batches.
  3. Lightly grind the cumin, coriander, curry leaves and black mustard seeds, releasing their wonderful aroma.
  4. Heat the remaining spoon of oil in your oven proof saucepan, when hot add the ground spices and cook for a minutes then add the onions, garlic, ginger and turmeric, stirring from time to time so that nothing burns or sticks to the saucepan.
  5. After a few minutes add the chopped tomatoes, rinse out the can with a 100ml of water and add also, then add the coconut milk, bring to a simmer, add the chicken into the pan and bring to a simmer. Put the lid on the pan and put in a preheated oven for 1hour 30 minutes.
  6. Remove from the oven, allow to rest for 10 minutes, then serve with steamed rice and fresh coriander.