Ingredients
- 2tbs vegetable oil
- 1tbs black onion seeds
- 1tbs black mustard seeds
- 1tbs cumin seeds
- 1tbs ajwain seeds, if available
- 10 green cardamom pods
- 2tbs coriander seeds
- 2 bunches of scallions, trimmed and chopped into 1cm pieces
- 1 thumb-sized piece of root ginger, peeled and finely chopped
- Half tsp ground chilli
- 2tsp ground turmeric
- 2tsp salt
- 200g fresh coriander, chopped
- 100ml natural yoghurt
- 1kg (about 10) free-range chicken thighs skinned, boned and chopped into bitesize chunks
- 1 500g block plain tofu, drained well and chopped into 2cm cubes
- 1 x 160ml and 1 x 400ml tin coconut milk (I use the Thai Gold brand, which is almost 100% coconut; if you can’t find small tins, use half of a large one and refrigerate the rest)
- Put the oil into a wide saucepan with a thick base, and add all the seeds. Stir them gently over a medium heat until they start to pop. Add the chopped scallions, ginger, and a small amount of water, and cook for five minutes, stirring constantly and adding more water if it catches.
- Stir in the chilli, turmeric and salt and half of the chopped coriander. (Use an old spoon, because it will stay yellow forever.)
- Put one-third of the sauce into a smaller saucepan and toss the tofu cubes through it. Pour in the little tin of coconut milk, stir gently, cover and take off the heat.
- Add the chicken and the yoghurt to the big saucepan and cook over a low heat for 20 minutes, stirring occasionally. Pour in the big tin of coconut milk, stir and cook very gently for another 10 minutes, taking great care not to let it boil or the coconut milk will split.
- Return the tofu saucepan to a very low heat for 10 minutes so the two pots are ready at the same time.
- Divide the rest of the coriander between the two saucepans, garnish with a chopped green chilli and serve with steamed basmati rice.
