Pete Evans' One Pot Chicken Curry

naturalhealthmag.com.au

Wonderousandstrange

2 tbsp coriander seeds

3 green cardamom pods, bruised

1 tsp ground turmeric

2 ½ tsp cumin seeds

2 tsp paprika

3 long red chillies, deseeded and chopped

5 red Asian shallots, finely sliced

5 cm piece of ginger, finely sliced

4 garlic cloves, finely chopped

1 tsp sea salt

2 tbsp tomato paste

1.4 kg chicken pieces (thighs, drumsticks, wings), bone in

3 tbsp coconut oil or good- quality animal fat

435 ml (1 ¾ cups) chicken bone broth

1 cinnamon stick, broken

250 g heirloom cherry tomatoes

Freshly ground black pepper

Coriander leaves, to serve

Combine the coriander seeds, cardamom, turmeric and cumin seeds in a large, deep frying pan over medium heat and toast, tossing occasionally, for 1 minute until fragrant. Remove from the pan. Finely grind the toasted spices using a spice grinder or a mortar and pestle. Transfer to a small bowl and stir through the paprika.

Directions at naturalhealthmag.com.au

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