Serves 4

2 pounds/900g chicken leg

2 finely minced onions

3 cloves garlic, minced

1 tablespoon/15ml/15g ginger, minced

4 cups chopped tomatoes or 28 ounce/794g can diced tomato

15ounce/425g  can coconut milk

3 ounces/85g vegetable oil

3 cardamom pods, crushed or 1/4 teaspoon/1.4g dried

6 cloves

2 inch/5cm cinnamon stick

1 tablespoon/15ml/5g ground coriander seeds

1 teaspoon/5ml/2g ground turmeric

1/2 teaspoon/2ml/1.4g cumin

2 red chilies, minced or 1 teaspoon ground red chili flakes

1/2 teaspoon/2ml/3g ground fenugreek (substitute mustard seed)

1 teaspoon/5ml/3g paprika

2 tablespoons/30ml/30g lemon juice

1 teaspoon/5ml/6g Salt

In a deep saucepan heat the oil on medium high temperature. Add the onions. Saute 3-4 minutes or until the onions take on a rich golden brown. Add ginger and garlic. Stir and cook for a minute. Add remaining dry spices. Fry for a minute or two. Lower heat to medium and add salt, chilies and tomatoes and coconut milk. Cook for 5-7 minutes or sauce is the consistency of a loose paste. Add chicken and coat the chicken with the spices. Add ¼ cup of water if too thick. Bring the dish to boil then reduce the heat and simmer for 20 – 30 minutes and chicken is falling off the bone. Curry should be thick. Remove chicken from the pan. Remove from bone, chop and return to pan. Just before serving, add lemon juice.