Just make this one!
4 Tbsp ghee or clarified butter
2 medium onions, peeled and chopped
Small piece ginger, as big as your thumb, peeled and chopped
3 cloves garlic, peeled and crushed
1 x size 14 chicken (1.4kg/about 3 pounds), patted dry
12 cardamom pods
1 tsp cumin seeds
2 tsp coriander seeds
½ tsp fenugreek seeds
2 stems curry leaves, leaves removed from stems, optional
1 tsp turmeric
1 tsp hot chilli powder
1 tsp salt
200ml (about 7 fluid ounces) canned tomatoes, crushed
1 Tbsp tomato concentrate
Finely grated zest 1 lemon and 2 Tbsp lemon juice
150ml (5 fluid ounces) canned coconut cream
1 Preheat oven to 170°C (325°F).
3 Tie chicken legs together with string. Choose a casserole big enough to fit the chicken and heat casserole over a medium heat. Drop in 2 tablespoons of ghee or butter and brown chicken all over, turning with tongs and a wooden spoon. Brown the chicken slowly, lowering the heat if necessary, and try not to tear the skin. See Recipe Notes.
4 Meanwhile, split cardamom pods and extract seeds. Put cardamom, cumin and coriander seeds in a small blender and grind (or crush in a mortar and pestle). Add ground spices, fenugreek seeds, curry leaves, if using, turmeric, chilli powder and salt to onions. Fry gently for 5 minutes, stirring several times. Add tomatoes, tomato concentrate and lemon zest and juice and bring to a gentle bubble. Stir in coconut cream.
5 Pour excess fat off chicken in casserole. If this is difficult to do because the pan is heavy, scoop off as much fat as possible then mop the rest with paper towels. Pour the spice mixture over the chicken. Cover casserole with a lid and transfer to preheated oven. Cook gently for 40 minutes. Remove casserole from oven, then tilt chicken so that liquid pours out of the vent into the juices. Add ½ cup water to juices and stir the liquid to blend. Return covered casserole to oven and cook for a further 40 minutes, basting once more, or until chicken is cooked through. If sauce is very thick, add a little more water.
6 Remove casserole from oven and leave it covered for 30 minutes to cool down. This will allow the flavours to penetrate the chicken meat. When ready to serve, transfer the chicken to a platter, remove string, and break apart into joints; the chicken should be so tender it barely needs a knife to cut it.
Photography Aaron McLean http://www.aaronmclean.com