Curry chicken

1. Dry heat a tsp each of cumin seed, coriander seed, fennel seed, and mustard seed in a pan until fragrance comes out, 1-2 minutes.

2. In a blender, add a medium size onion, a few cloves of garlic, an inch of ginger, the roasted spices, water to cover, grind until fine.

3. Sear chicken pieces until golden brown outside and nearly cooked inside.

4. Fry the spice mixture in oil at medium heat until dry, add in a tin of coconut cream, a heaped tsp of turmeric powder, as much chilli as you like, season with salt and sugar, add in chicken pieces, cooked at medium heat until sauce thicken, around 10 minutes.