For the sauce you will need:
1 medium onion, chopped
2 garlic cloves, crushed
2cm piece ginger, chopped small
2 tbsp coconut oil
1 red chilli, chopped, seeds removed or 1/2 tsp flaked chillis
3 green cardamon pods
1 black cardamon pod
1/4 tsp mustard seeds
1/2 tsp coriander seeds
10 black peppercorns
3 medium tomatoes, chopped
10 curry leaves
To make the sauce
Heat 1 tbsp coconut oil and add the onion and ginger. Cook for 5 minutes.
Add the garlic and spices and fry for a further 3 minutes, stirring to coat everything with oil.
Add the tomatoes, cover and simmer slowly for 30 minutes.
Add 10 curry leaves and 1/2 tsp of salt cook for a further 10 minutes.
Remove from heat and stir in two tablespoons natural yogurt.
Add the chicken (see below) to the sauce and mix together.
Note: Dry roast and grind the dried spices together in a pestle and mortar before adding to the onion and garlic if you prefer ground spices to whole.
For the chicken:
You will need:
4 chicken breasts
1 tbsp coconut oil
1 medium onion
3/4 tsp ginger powder
1/2 tsp garlic powder
1/2 tsp turmeric
Melt the coconut oil and fry the onion for 5 minutes until soft.
Add the spices and stir fry for 2 minutes being careful not to burn the spices.
Add the chicken and stir fry for 10 minutes until cooked through.
Stir the chicken into the curry sauce.
For the raita
You will need:
4 tablespoons full fat natural yogurt
1/2 tsp cumin
Mix the cumin into the yogurt until it is well distributed.