Ingredients : Serves 6-8

3-4 cups

3 teaspoons

2 teaspoons

1/2 teaspoon

1/4 teaspoon

2 teaspoons

1

3 cloves

2 teaspoons

1 stalk

1

1 strip

1 1/2 teaspoons

2 tablespoons

1 tablespoon

Coconut milk

Chili powder, or to taste

Ground cumin

Ground turmeric

Fenugreek seeds

Salt

Onion, finely sliced

Garlic, finely chopped

Finely chopped fresh ginger

Lemon grass or 2 strips lemon rind

Small stick cinnamon

Daun pandan, optional

Ground fennel

Lemon juice

Ghee

• Truss fowl as for roasting and put it into a large saucepan with enough coconut milk to come two thirds of the way up the bird.
• Add all the ingredients except the fennel, lemon juice and ghee.
• Bring to the boil, then simmer 30 minutes.
• Add fennel and lemon juice, turn the bird over and continue simmering until the fowl is tender.
• It may be necessary to add more hot water or coconut milk if the liquid cooks away.
• Pour gravy into a bowl, leaving the bird in the pan.
• Add ghee to pan and fry the bird, turning it on all sides, until golden brown all over.
• Pour the gravy back into the pan and simmer until thick.
• If using a roasting chicken, remove it from pan after browning, pour gravy back and cook until thick, then return chicken to heat through.
• Taste and add more salt and lemon juice if necessary.
• Serve with rice and other curries and accompaniments.