Chicken Curry Pot

This is a lovely aromatic and saucy mild curry.
I like to stick my nose over the liquidiser just for the thrill before it goes into the frying pan (beware!). Enjoy! :-) x

1. 1

   Pre heat the oven to 190 degrees
   
   For the curry paste:
   Toast the cumin and coriander seeds (careful not to burn) and then crush with the fenugreek seeds into a fine powder, add the turmeric.
   Put the onions, the chilli (I prefer seeds out) garlic cloves and peeled ginger into a liquidiser then add crushed spice mix - you should have a smooth paste.
   
   For the chicken pot:
   Brown the chicken off in a large frying pan and then put into a large casserole pot. (leave any fat/juices in the pan)
   In the pan you browned the chicken in, pour the curry paste and heat on med-high heat for 2 minutes. Now add the chopped tomatoes and coconut milk and bring to boil.
   
   Pour the curry mixture over the chicken and oven for approximately 1.5 hours.
   
   Add some chopped fresh coriander to garnish - serve with rice and naan bread.