4 – 6
- 4 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- ½ teaspoon cardamom seeds (from about 8 green pods)
- ¼ teaspoon black peppercorns
- 20 fresh curry leaves
- ¼ cup coconut oil
- 1 medium yellow onion, chopped
- 6 garlic cloves, finely chopped
- 3 tablespoons finely chopped fresh ginger
- 1 tablespoon ground sweet paprika
- 2 teaspoons ground turmeric
- 2 teaspoons kosher salt
- 3 medium plum tomatoes, chopped
- 1 to 3 bird’s-eye chiles, minced
- 1 whole (3- to 4-pound) chicken, skin removed, chicken cut into 10 pieces
- 2 (6-inch) pieces of pandan leaves
- 1 (3-inch) cinnamon stick
- 1 fresh lemongrass stalk, trimmed, cut into 4-inch lengths, and bashed lightly
- 1 cup full-fat coconut milk
- 2 teaspoons white vinegar
- In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
- In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
- Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
- Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it’s done and add it back in when the dark meat is cooked.)
- Add the vinegar and season to taste with salt.