- 5 tbsp coconut oil or vegetable oil
- 5cm/2in cinnamon stick
- 6 green cardamom pods
- 4 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 10 black peppercorns, lightly crushed
- 1 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 15 curry leaves
- 1 medium onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- thumb-sized piece of ginger, peeled and finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 6 garlic cloves, finely chopped
- 2-3 green chillies
- 2 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- ½ tsp ground turmeric
- 1 tbsp ground coriander
- 600g chicken thighs, skinned
- handful green beans, ends trimmed, halved if very long
- 400ml can coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 2 tbsp coconut cream
- 1 tsp vinegar (or to taste)
- large handful baby spinach, blanched and water squeezed out
- small handful fresh coriander, to garnish
Heat the oil in a wide pan (a karahi or wok is ideal), then add the cinnamon stick, cardamom pods, cloves, peppercorns and star anise. Once the seeds have stopped popping, add the curry leaves and the onion and cook over a medium heat until translucent. Add the ginger, garlic and green chillies, and sauté gently for 1-2 mins or until the garlic is cooked.
Grind the fennel seeds to a fine powder in a spice grinder or with a pestle and mortar, then add to the pan with the turmeric, ground coriander and a pinch of salt. Add a splash of water and cook for 2 mins. Put the chicken in the pan and cook in the spice paste for 2 mins. Add water to come a third of the way up the chicken, bring to a boil, then reduce the heat and cook, covered, for 1 hr, stirring occasionally.
Once the liquid has reduced, add the green beans and coconut milk (including the thin milk that collects at the bottom of the can), cover and cook for another 10 mins. Uncover and cook off most of the excess liquid, stirring occasionally. Check the chicken is cooked all the way through. Stir in the coconut cream, vinegar and spinach, and bring to a simmer. Taste and adjust the seasoning, and serve topped with the coriander.
Did you know?This full-flavoured, creamy curry originated with the Christians of Kerala. It is known as 'ishtu', or stew, as this is a fusion of East and West.