Jon Lewin


Jon Lewin


6 tbsp coconut oil

500g fresh chicken thighs 

1 tsp mustard seeds

1 tsp cumin seeds

6 cardamom pods bruised

1 cm piece cinnamon stick

½ tsp toasted fenugreek seeds (crushed)

¼ tsp fennel seeds

3 sprig curry leaves

2 red onions

(roughly chopped)     

6 cloves garlic (sliced)

thumb sized piece ginger (roughly chopped)     

2 fresh green chillies

(roughly chopped)     

2 tomatoes (diced)

2 level tsp chilli powder

2 tsp roasted curry powder

1 tsp curry powder

4 cm piece lemongrass

750ml chicken stock

2 tsp sea salt

100ml coconut milk


Take a wok or large high sided frying pan, place on a high heat and add half the coconut oil. 

Once sizzling, add the chicken and fry, skin side down, until the skin turns crisp and dark golden brown.  

Turn the thighs, turn the temperature to medium and add the remaining coconut oil.

Next add the mustard seeds, cumin seeds, cardamom, cinnamon stick, fenugreek seeds, fennel seeds and curry leaves. 

Stir and fry for 1 minute before adding the red onions, garlic, ginger, chillies and tomatoes. 

Fry for 3-4 minutes or until the onions start to turn golden brown in colour. 

Now add the chilli powder, roasted and raw curry powders and lemongrass and stir ensuring the onion mix is evenly coated. Now add in the chicken stock and salt, turn to a medium heat, and simmer for 25 minutes. 

Turn off the heat and leave to cool slightly then add the coconut milk, place back on a low heat and cook for 5 minutes or until the chicken is cooked through. 

Season to taste and finish with a handful of coriander leaves, if using, then serve.