600g free-range chicken, cut up into serving pieces
1 level tbsp cumin seeds
1 tbsp oil
2 sticks cinnamon (4cm)
2 onions, finely diced
1 level tbsp chilli powder
3 large, ripe tomatoes, peeled and diced
1 generous bunch fresh coriander, roughly chopped
Salt to taste
Rind together finely:
5 cloves garlic
2 cm ginger
Clean chicken and wipe dry. Place cumin seeds in a small frying pan and dry-fry over medium heat until fragrant and lightly browned. Cool slightly before grinding in a mortar and pestle or electric grinder.
Heat oil in a roomy pan and add the cinnamon sticks. Add half the chopped onion and saute until softened before adding the ground garlic and ginger. Add the chilli powder and fry for a few minutes before adding the chicken.
Toss the chicken in the mixture until lightly browned. Add the tomatoes and cook until pulpy. Add the ground cumin, cook for a few more minutes before adding 1 1/2 cups (about 300 ml) water. Allow chicken to simmer gently until tender (about 30 minutes for free range, 15-20 minutes for regular chicken).
Season with salt, add the rest of the chopped onions and cook for another 10 minutes. Taste and adjust seasonings if necessary. Just before taking the pan off the heat, stir in the chopped coriander. Serve curry with rice or crusty bread.