freshly chopped coriander, to serve
handful fresh curry leaves (approx. 10–12 leaves)
2 garlic cloves, roughly chopped
small piece of ginger (approx. 2.5cm/1in), peeled and roughly chopped
1 onion, finely sliced
handful uncooked basmati rice
200ml/7fl oz coconut milk
30–55²µ/1–2´Ç³ú dried chilli (depending on how spicy you like your curry)
30g/1oz black peppercorns
30–40²µ/1–1½´Ç³ú cinnamon pieces
115g/4oz coriander seeds
30g/1oz cumin seeds
2 tbsp roasted curry powder (from above)
85g/3oz fennel seeds
salt, to taste
2 tbsp coconut oil or vegetable oil
8 chicken thighs, boneless and skinless, cut into bite-sized pieces